Spring rolls in lettuce cups

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How to make Spring rolls in lettuce cups

  • Yield : 18
  • Prep Time : 0:35
  • Cook Time : 0:15
  • Total Time : 0:50

Ingredients

  • 3 dried shiitake mushrooms (see note)
  • 3 cups finely shredded wombok (Chinese cabbage)
  • 2 medium carrots, peeled, grated
  • 227g can water chestnuts, drained, rinsed, finely chopped
  • 1 tablespoon cornflour
  • 2 teaspoons sesame oil
  • 1cm piece fresh ginger, finely grated
  • 1 1/2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 250g packet frozen spring roll wrappers, thawed
  • 1/4 cup roasted unsalted cashews, chopped

Method

  • Step 1 Place mushrooms in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until soft. Drain. Finely dice.
  • Step 2 Combine mushroom, cabbage, carrot, water chestnuts, cornflour, sesame oil, ginger, oyster sauce and soy sauce in a large bowl.
  • Step 3 Place 1 spring roll wrapper on a flat surface with 1 corner facing you. Cover remaining wrappers with a dry tea towel to prevent them from drying out. Place 1/4 cup mushroom mixture across corner. Sprinkle with cashews. Fold corner over filling. Roll up firmly to enclose, folding in edges. Brush final corner with cold water to seal. Place on a tray. Repeat with remaining wrappers, mushroom mixture, cashews and water.
  • Step 4 Pour oil into a wok or large saucepan. Heat over medium-high heat. Cook spring rolls, in batches, for 3 to 4 minutes or until golden. Using a slotted spoon, remove from wok. Drain on paper towel. Serve spring rolls in lettuce cups with plum sauce.

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