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How to make Green spring rolls with tomato, soy and lime dressing

Yield = 4
Prep time: 0:30
Cook time: 0:05
Total time: 0:35

Ingredients

  • 300ml Massel vegetable liquid stock
  • 4 bunches choy sum, stems removed
  • 1 tablespoon olive oil
  • 2 tablespoons pine nuts, toasted
  • Basil, to garnish
  • 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 juice or lemon juice
  • 1 teaspoon caster sugar
  • 1 garlic clove, crushed

Method

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.