Fried Vegetable Dumplings

• 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

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 (325u0b0F). 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.

peanut oil, mixed mushrooms, carrot, green onions, garlic, ginger, birdseye chili pepper, roll wrappers, egg, vegetable oil, dipping sauce, sweet chili sauce, lime

Taken from recipes-plus.com/api/v2.0/recipes/36157 (may not work)