Spring rolls with dipping sauce
Instructions:
- Vegetable oil, to deep fry
- 4 sheets filo pastry
- 30g butter, melted
- 1/4 onion, finely chopped
- 1/4 capsicum, seeded, finely chopped
- 1/2 red chilli, seeded, finely chopped
- 2cm piece ginger, peeled, juilienned
- 1/4 bunch gai larn leaves, finely shredded, stalks, julienned
- 1 Tbs black sesame seeds
- Dipping sauce
- 1/4 cup Ayam soy sauce
- 1/2 lime, juiced
- 1 cm piece ginger, finely chopped
- 1/4 red chilli, finely diced
- Coriander leaves, to serve
- Pour vegetable oil in a saucepan, place over heat until hot enough to deep fry.
- Lay the filo sheets on a flat surface, using a pastry brush, brush butter between pastry sheets and stick together.
- Cut the sheet into 4 squares. Top each square with onion, capsicum, chilli, ginger, gai larn leaves and stalks. Fold the edges of the pastry to fold into a parcel.
- Deep fry for 4-6 minutes or until golden. Dust with sesame seeds.
- For the dipping sauce, combine the soy, lime, ginger and chilli in a small dish.
- Place the spring rolls on a plate, top with coriander with the dipping sauce to the side to serve.