Vegetable Spring Rolls

For 2 servings

• carrot, julienned1
• cabbage, shredded100 g
• beansprouts50 g
• spring onions, sliced2
• garlic clove, crushed1
• soy sauce1 tbsp
• spring roll wrappers10
• vegetable oil, for frying
• sweet chilli sauce, to serve

1. 1

   In a bowl, mix the carrot, cabbage, beansprouts, spring onions, garlic and soy sauce together, tossing well so the soy sauce is evenly distributed rather than pooling at the bottom, this filling should feel just lightly damp, not wet, if it looks watery, drain off any excess liquid before filling the wrappers or the rolls will turn soggy.

2. 2

   Take one spring roll wrapper and lay it flat on a clean, dry surface, positioned like a diamond with one corner pointing towards you. Keep the remaining wrappers covered with a slightly damp tea towel while you work, they dry out and crack quickly once exposed to air.

3. 3

   Spoon a small amount of the vegetable filling, roughly two tablespoons, near the bottom corner, spreading it into a short log shape rather than a mound, this makes rolling much easier.

4. 4

   Fold the bottom corner up and over the filling, tucking it in snugly, then fold in the two side corners like an envelope, and roll up tightly towards the top corner, keeping the roll firm and compact as you go, a loose roll will fall apart when fried. Wet the top corner with a little water on your finger just before the final roll, and press to seal.

5. 5

   Repeat with the remaining wrappers and filling.

6. 6

   Heat about 3cm of vegetable oil in a deep pan over medium heat. Test if it's ready by dropping in a small piece of spare wrapper, it should sizzle immediately and rise to the surface within a couple of seconds, if it sinks and sits there, the oil isn't hot enough yet.

7. 7

   Fry the spring rolls in small batches, don't overcrowd the pan or the oil temperature will drop and they'll turn greasy rather than crisp, for 3 to 4 minutes, turning occasionally with tongs, until deeply golden and crisp on all sides.

8. 8

   Drain on kitchen paper to remove excess oil and serve hot with sweet chilli sauce.