INGREDIENTS
500g Bigeye Ocean Perch fillets, skin off, bones removed, chopped
500g green Prawns, peeled and deveined
1 teaspoon grated ginger,
1 clove garlic, minced
Salt flakes, to taste
8 shiitake, finely chopped (see notes)
4 green onions, finely chopped
200g bean sprouts
1 packet small spring roll wrappers
Vegetable oil, for deep-frying
METHOD
Make Plum Sauce: combine all ingredients in a food processor and mix until smooth. Pass through a fine sieve, pushing down to extract as much liquid as possible; set aside.
Combine fish, prawns, ginger, garlic and a good pinch of salt in a food processor and mix to a paste. Transfer to a bowl and mix in mushrooms and green onions.
Lay 6 wrappers out on a work surface, covering the rest with a damp cloth to prevent them drying out. Place 2 teaspoons of filling on one corner of each wrapper and top with a few bean sprouts, pressing them into the paste. Fold the corner of the wrapper over the filling and then fold the two sides in. Roll up towards the remaining corner to form a small log shape. Brush the last corner with a little water to stick the wrapper down.
Heat oil in a wok or deep-fryer to 180°C.
Deep-fry spring rolls, in batches, for 3-4 minutes, until golden. Drain on paper towel then serve hot with Plum Sauce.
