depending how big you wish to make the spring rolls)
1 spring onion
finely sliced
10 oyster mushrooms
finely sliced
100g/3½oz bean sprouts
½ carrot
cut into thin strips
½ red pepper
cut into thin strips
salt and black pepper
to taste
1 banana
vegetable oil
for deep-fat frying
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp sweet chilli sauce
1 tsp sesame oil
5 tbsp sweet chilli sauce
2 stalks lemongrass
bashed and finely chopped
2 garlic cloves
finely chopped
1 birds’-eye chilli
finely chopped
2 limes
juice only
salt
to taste
sugar
to taste
Directions
Carefully separate each sheet of spring roll pastry.
Once separated
cover the pile with cling film so as not to let it dry out.
For the marinade
mix together all the marinade ingredients in a shallow dish.
Mix all the remaining ingredients (except the banana and oil) with the marinade. Leave to marinate for at least five minutes
ideally longer.
Cut the banana in half to use as an edible glue stick.
Place some of the filling in the centre of each pastry. Fold the pastry over diagonally and ‘stick’ using the banana. Holding your fingertips over the roll
use your thumbs to roll the pastry slightly to enclose the filling. Fold in the sides and ‘stick’ again. Roll until fully closed and ‘stick’ again.
Heat the vegetable oil in a pan or deep-fat fryer to 170C/340F (Caution: hot oil can be dangerous. Do not leave unattended.)
Carefully place each spring roll into the hot oil – you will need to do this in batches so as not to overcrowd the pan. Once browned and cooked through
carefully remove using a slotted spoon and transfer to a plate lined with kitchen roll. Serve hot.
For the lemongrass sweet chilli sauce
mix all of the ingredients well to combine. Serve the chilli sauce with the spring rolls in a small dipping bowl.
