MUSHROOM CRIPSY SPRING ROLLS WITH DIPPING SAUCE

Ingredients 

Mushroom Spring Rolls:

• 2 cups mushrooms (any)
• 1 carrot
• 1 cup cabbage
• 2 spring onions
• 2 garlic cloves
• 1 tbsp soy sauce
• Rice paper sheets

Dipping Sauce:

• ⁠3 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 garlic clove
• 1 tsp honey

Method 

1. Heat oil in a pan, add garlic & cook 30 secs. Add mushrooms & cook until soft and any water is gone
2. Stir in carrot, cabbage, spring onions & cook 2–3 mins until slightly softened.
3. Add soy sauce, salt & pepper. Let mixture cool slightly
4. Place rice paper roll in warm water for 10 seconds, then remove from the water and add filling into the wrapper. Fold sides in & roll tightly.
5. Spray with a little oil & cook.
   1. Air fryer: 180°C for 10–12 mins
   2. Oven: 200°C for 15–20 mins
6. Hoisin & Garlic Dipping Sauce – Mix everything together until smooth
7. Adjust with water depending how thick you like it.

Developed in collaboration with Sophie Church