Finger Food & Dips

Baby Wombok, Chicken and Vegetable Spring Rolls with Vietnamese Dipping Sauce

A party favourite, with an Asian dipping sauce perfectly combining sweet and spicy flavours. For a vegetarian version, simply omit the chicken.

Makes: 20
Prep Time: 15 minutes.
Cooking Time: 25-30 minutes.

Ingredients

• 300g chicken mince
• 1 cup baby wombok shredded
• 1 carrot, peeled, grated
• 1 zucchini, grated
• 2 green onions, thinly sliced
• 1/2 cup grated tasty cheese
• 1/2 cup sliced button mushrooms
• 1 egg, lightly beaten
• 20 (250g) frozen spring roll wrappers, thawed
• olive oil cooking spray
• Vietnamese dipping sauce, to serve

Vietnamese Dipping Sauce

• 2 tsp grated palm sugar
• 2 tbsp lime juice
• 60ml (1/4 cup) fish sauce
• 1 small red chilli, sliced
• 1 tbsp water

Cooking Instructions

• Preheat oven to 200°C. Line 2 large baking trays with baking paper. Place mince, baby wombok, carrot, zucchini, onion, cheese and egg in a large bowl. Using clean hands, mix well to combine.
• Place 1 spring roll wrapper on a workbench, with 1 corner facing you. Place 2 tablespoons of filling along centre of wrapper. Fold corner over filling. Fold over sides and roll up tightly to enclose. Brush remaining corner with water to seal. Place, seam side down, on baking tray. Repeat with remaining wrappers, filling and water. Spray rolls with oil.
• Bake for 25 to 30 minutes or until light golden and crisp. Serve with dipping sauce.

Vietnamese Dipping Sauce

• Dissolve the sugar in the lime juice. Add the fish sauce, chilli and water. Allow the flavours to infuse for 30 minutes before using.