Mushroom Spring Rolls with Ginger and Coriander Dip by Grant Avery of Avery & Co in Dundee

Avery & Co in Dundee is open seven days a week serving delicious breakfasts, lunches and dinners. We use the freshest ingredients to prepare our delicious, ever changing menus. 

This is our take on the mushroom spring rolls we used to love to eat whilst living and working in Asia. Hope you enjoy them as much as us and our customers!

For more information visit www.averyandco.co.uk

Ingredients: Makes 12

12 spring roll wrappers

Filling:

4 large flat cap mushrooms sliced

1/2 red pepper finely sliced

1/2 white onion finely sliced

1 garlic clove crushed

1/4 tsp Chinese 5 spice

2 tbsp soy sauce

1/2 tbsp coriander

1tsp veg oil

1tsp sesame oil

Dip:

4 tbsp ginger preserve

1/2 lime zest and juice

1 tbsp coriander chopped

1/2 red chilli finely chopped

Oil for frying

Method:

1.    To make the dip mix all the ingredients thoroughly. Set aside for use later.

2.    Take a large frying pan and put it on a medium heat, add the veg oil, then add onions and peppers and cook for 4/5 mins until soft, remove from pan.

3.    Turn up the heat and add the sesame oil, then add the mushrooms and cook for 3/4 mins until cooked through.

4.    Reduce heat to medium and add the garlic and 5 spice and cook for 1 minute, then add the onions and peppers back in. Finally add the soy sauce and cook for another 2 mins.  Remove from heat and allow to cool.

5.    Once cool mix through the coriander.

6.    Divide mix into 12.

7.    Take 1 spring roll wrapper and place it in front of you like a diamond.  Put 1 portion of mix in, just below the middle.  Fold the bottom up and the two sides in, then roll up.  Wet your fingers with a little water and rub it on the last point so it sticks together.  Repeat with the rest.

8.    Shallow fry until golden then remove from oil and place on kitchen paper to remove excess oil.

9.    Serve with the dip.

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