Fried Vegetable Dumplings

Name: Fried Vegetable Dumplings
Ingredients: 1 tbsp peanut oil; 8 oz mixed mushrooms, finely chopped; 1 None carrot, finely chopped; 2 None green onions, thinly sliced; 2 cloves garlic, crushed; 1 tsp grated ginger; 1 None finely chopped bird's-eye chili pepper; 8 sheets spring roll wrappers; 1 None egg, lightly beaten; None None Vegetable oil, for deep-frying; None None FOR THE DIPPING SAUCE; 1/3 cup sweet chili sauce; 1 None lime, juiced

13 ingredients

4 steps

Ingredients

1 tbsp peanut oil
8 oz mixed mushrooms, finely chopped
1 None carrot, finely chopped
2 None green onions, thinly sliced
2 cloves garlic, crushed
1 tsp grated ginger
1 None finely chopped bird's-eye chili pepper
8 sheets spring roll wrappers
1 None egg, lightly beaten
None None Vegetable oil, for deep-frying
None None FOR THE DIPPING SAUCE
1/3 cup sweet chili sauce
1 None lime, juiced

Directions

1

Heat oil in a large skillet on medium heat. Saute mushrooms, carrot, onion, garlic, ginger and chili pepper 3-5 mins, until mushrooms soften. Season to taste. Cool.
2

Cut each spring roll wrapper into 4 equal squares. Place heaping teaspoon of mixture in the center. Brush edges with egg. Gather corners, pinching together to make a moneybag shape.
3

Heat oil in a large deep skillet or wok until a little pastry sizzles as soon as it is added (325°F). Deep-fry dumplings in 3 batches, 2-3 mins each, until golden and crisp. Drain on paper towel.
4

For the dipping sauce, combine chili sauce and lime juice in a small bowl. Serve dumplings with dipping sauce.