Entrees Chinese

Green spring rolls with tomato, soy and lime dressing

Name: Green spring rolls with tomato, soy and lime dressing
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Cuisine: /chinese
Ingredients: 300ml low-salt vegetable stock; 4 bunches choy sum, stems removed; 1 tablespoon olive oil; 2 tablespoons pine nuts, toasted; Basil and coriander leaves, to garnish; 2 vine-ripened tomatoes, seeds removed, finely chopped; 1/4 cup (60ml) extra virgin olive oil; 1 tablespoon salt-reduced soy sauce; 1 tablespoon lime or lemon juice; 1 teaspoon caster sugar; 1 garlic clove, crushed

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30m

05m

Green spring rolls with tomato, soy and lime dressing

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by Jill Dupleix

Food writer

Oct 03, 2015

Green choy sum leaves are tightly wrapped into ‘spring rolls’ and served with a tangy dressing. You can steam the rolls for 2 minutes prior to serving and gently warm the dressing, but it’s just as delicious at room temperature.

300ml low-salt vegetable stock
4 bunches choy sum, stems removed
1 tablespoon olive oil
2 tablespoons pine nuts, toasted
Basil and coriander leaves, to garnish

Tomato, soy & lime dressing

2 vine-ripened tomatoes, seeds removed, finely chopped
1/4 cup (60ml) extra virgin olive oil
1 tablespoon salt-reduced soy sauce
1 tablespoon lime or lemon juice
1 teaspoon caster sugar
1 garlic clove, crushed

Method

1.

Place stock in a saucepan and bring to a simmer. Take 4 large outer leaves and dip into the simmering stock for 30 seconds until softened. Remove the leaves and spread them out flat on a board. Shave off any raised part of the stem along the leaf to flatten it. Set aside.
2.

Heat oil in a frypan over medium heat, add remaining leaves and toss until just wilted. Add stock and simmer for 2-3 minutes until tender but still bright. Drain well, squeezing lightly, then cool.
3.

Divide leaves into 4 piles. Mould each into a tight ball about 3cm across and place on outer leaves. Starting at stem end, roll up tightly, tucking in sides, to form a spring roll. Enclose each roll tightly in plastic wrap. Refrigerate until needed.
4.

For dressing, stir all ingredients in a bowl and season to taste. To serve, unwrap rolls and halve. Divide among plates and top with dressing. Scatter with pine nuts, and garnish with basil and coriander.