The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Chicken stir-fried with holy basil and chilli

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Vietnamese spring rolls with mustard leaves and herbs


"I would love to make Anchovy's spring rolls. What's the secret recipe?"
Jose Mansilla, Abbotsford, Vic

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

100 gm mung bean noodles (see note) For deep-frying: vegetable oil, plus 50ml extra 125 gm taro, cut into julienne (see note) 1 small onion, thinly sliced 500 gm cabbage, thinly sliced 2 carrots, cut into julienne 2 celery stalks, thinly sliced 2 tbsp kecap manis 2 tbsp oyster sauce 20 gm caster sugar 50 gm fresh wood ear fungi, thinly sliced (see note) 24 (350gm) frozen spring roll wrappers, defrosted overnight in the refrigerator 1 eggwhite, lightly beaten To serve: mustard greens (gai choy; see note), Vietnamese mint and coriander   Nuoc cham 90 gm caster sugar 150 ml rice vinegar 150 ml fish sauce 3 tsp lime juice, or to taste 1 garlic clove, finely chopped 1 red birdseye chilli, finely chopped

Method

  • 01
  • For nuoc cham, stir sugar and 100ml water in a small saucepan over medium heat until sugar dissolves (1-2 minutes). Cool (15-20 minutes), then stir in remaining ingredients and combine.
  • 02
  • Meanwhile, soak mung bean noodles in cold water until soft (30 minutes). Drain well, then cut into rough 5cm lengths with scissors. Set aside.
  • 03
  • Heat oil for deep-frying to 180C in a deep saucepan. Remove saucepan from heat, add taro gradually, allowing for oil to bubble up as you do, then when bubbles die down, return pan to heat and deep-fry, stirring occasionally, until taro is golden and crisp (3-4 minutes; be careful, hot oil will spit). Remove with a slotted spoon and drain on paper towels. Reserve oil.
  • 04
  • Heat 50ml oil in a large wok over medium heat, add onion and stir-fry until just tender (3-5 minutes). Add cabbage, carrot and celery and stir-fry until tender (3-5 minutes). Remove from heat, add kecap manis, oyster sauce and sugar, season to taste, then add fungi, noodles and taro, check seasoning and set aside to cool (45 minutes to 1 hour).
  • 05
  • Working with 4 spring roll wrappers at a time, place on a bench with a corner towards you. Brush edges with eggwhite. Add ¼ cup vegetable mixture to each down the centre in a line about 15cm long, fold corner closest to you tightly over the filling, then fold in sides and roll up to enclose, ensuring edges are sealed. Repeat with remaining rolls in batches. Spring rolls can be made ahead and kept frozen in airtight containers with baking paper between each layer for up to a month.
  • 06
  • Heat oil for deep-frying to 180C in a deep saucepan, add spring rolls in batches and deep-fry until golden and crisp (4-6 minutes). Drain on paper towels and serve with mustard leaves, Vietnamese mint and coriander for wrapping and nuoc cham.

Note Makes about 24. Start this recipe a day ahead to defrost the spring roll wrappers in the refrigerator. Mung bean noodles are available from Asian grocers and supermarkets. Taro, wood ear fungi and mustard greens (gai choy) are available from select Asian grocers and green grocers.


At A Glance

GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

Featured in

Nov 2015

Recipes (12 )

You might also like...

Autumn vegetarian recipes

recipes

Pasta e fagioli (pasta and beans)

Vegetarian dishes

recipes

Pumpkin cappellacci with sage browned butter

The ultimate burger collection

recipes

Fusilli with zucchini flowers and ricotta salata

Provolone and lemon capunti

recipes

Mushroom, ricotta and thyme with farro linguine

White bean and olive crostini with salami and Pecorino Sardo

recipes

Tzatziki with zucchini fritters

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×