Humpty Doo Barramundi spring rolls with spring onion and chilli soy dipping sauce

12 serves

30 mins

20 mins

MEDIUM

SPRING ONION AND SOY CHILLI DIPPING SAUCE

2 garlic cloves, finely sliced

4 spring onions, finely chopped

1 red chilli, finely chopped

1 tsp ginger, peeled and grated

1/3 cup soy sauce

2 tbsp sesame oil

1 tbsp caster sugar

1 tbsp honey

SPRING ROLL FILLING

1 tbsp sesame oil

3 cloves garlic, crushed

150g Chinese cabbage, sliced

1 cup grated carrot

1/2 cup sliced spring onions, plus extra to garnish

1/2 cup water chestnuts, sliced

1/2 cup bamboo shoots, sliced

2 tsp fish sauce

2 tsp dark soy sauce

1/2 tbsp ginger, peeled and grated

1½ -2 Humpty Doo Barramundi skinless fillet portions, cooked, cut into 5mm strips

12 spring roll wrappers

2 cups vegetable oil

DIPPING SAUCE

Heat 2 tsp sesame oil in small pan. Fry garlic until just turning golden. Transfer to a bowl and add all other sauce ingredients. Stir to combine and set aside.

FILLING

Heat 1 tbsp sesame oil in frying pan. Add Chinese cabbage and garlic. Cook, tossing occasionally for 5 mins. Place cooked cabbage in a large bowl. Add carrot, spring onions, water chestnuts, bamboo shoots, fish sauce and soy. Stir to combine.
Separate the spring roll sheets, taking care not to tear them. Place a heaped dessert spoon of mixture in the centre of the sheet and two strips of fish on top. Fold sides of sheet over the mix. Roll tightly until 2cm of pastry remains. Wet pastry slightly to seal. Repeat with remaining spring roll wrappers.
In a wok or deep saucepan, heat oil on high. Fry spring rolls in 2 batches, 3-4 mins each until golden. Drain on paper towel. Serve with dipping sauce.