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Exotic spring rolls

Ingredients 14
Servings 12


  • 15
    groundnut oil
  • 5
    sesame or sunflower oil
  • 1
    garlic clove, crushed
  • 1
    fresh red chilli, seeded and finely sliced
  • 450
    vegetable stir-fry mix
  • 1
    piece fresh root ginger, grated
  • 15
    dry sherry or Chinese rice wine (optional)
  • 15
    soy sauce
  • 350
    cooked fish
  • 12
    spring roll wrappers
  • 1
    small egg, beaten
  • salt and freshly ground black pepper
  • oil for deep frying
  • lime wedges and coriander to serve


Heat a wok, add groundnut and sesame oil. When hot, stir-fry crushed garlic and chilli for 1 minute. Add vegetables and ginger and stir-fry for 1 minute more. Drizzle the sherry and soy sauce over the vegetables. Allow the mixture to bubble up for 1 minute. Using a slotted spoon, transfer the vegetables to a dish. Set aside until cool, then stir in the cooked fish and season with salt and pepper. Soften the spring roll wrappers, following the directions on the packet. Place some of the filling on a wrapper, fold over the front edge and sides and roll up neatly, sealing the edges with a little beaten egg. Repeat with remaining wrappers and filling. Heat the oil in the wok and fry the spring rolls in batches turning several times, until brown and crisp. Remove with slotted spoon, drain on kitchen paper and keep hot while frying the remainder. Serve immediately, garnished with lime wedges and coriander.

Read more on: fish/seafood  |  deep-fry

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