Vegetarian Recipes - Tung Tong Recipe

Ingredients

• 18 spring roll wrappers, about 8cm/3 1/4in square, thawed if frozen

• oil for deep-frying

• plum sauce, to serve

For the filling:

• 4 baby corn cobs

• 130g/4 1/2oz can water chestnuts, drained and chopped

• 1 shallot, coarsely chopped

• 1 egg, separated

• 30ml/2 tbsp corn flour (cornstarch)

• 60ml/4 tbsp water

• small bunch fresh coriander (cilantro), chopped

• salt and ground black pepper

Makes 18

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Method:

1. Make the filling. Place the baby corn, water chestnuts, shallot and egg yolk in a food processor or blender. Process to a coarse paste. Place the egg white in a cup and whisk it lightly with a fork.

2. Put the corn flour in a small pan and stir in the water until smooth. Add the corn mixture and chopped coriander and season with salt and pepper to taste. Cook over a low heat, stirring constantly, until thickened.

3. Leave the filling to cool slightly, then place 5ml/1 tsp in the centre of a spring roll wrapper. Brush the edges with the beaten egg white, then gather up the points and press them firmly together to make a pouch or bag.

4. Repeat with remaining wrappers and filling, keeping the finished bags and the wrappers covered until needed so they do not dry out.

5. Heat the oil in a deep-fryer or wok until a cube of bread, added to the oil, browns in about 45 seconds.

6. Fry the bags, in batches, for about 5 minutes, until golden brown. Drain on kitchen paper and serve hot, with the plum sauce.

Note: Popularly called "gold bags", these crisp pastry purses have a coriander-flavored filling based on water chestnuts and corn. They are the perfect vegetarian snack and look very impressive.