Vegetable Spring Rolls

1 tbsp peanut oil

3 spring onions, sliced

2 garlic cloves, crushed

1 large carrot, peeled, coarsely grated or julienne cut (thin match sticks)

1½ cups shredded Chinese cabbage or Savoy cabbage

Large handful of bean sprouts

1 tbsp soy sauce

2 tsp cornflour or ordinary plain flour mixed with water to make a glue

20 frozen spring roll wrappers (21.5cm square), thawed

Vegetable oil, for frying

Sweet chilli sauce, to serve

Heat a wok over a high heat until hot. Add peanut oil, then add onion, garlic, carrot and cabbage. Stir-fry 2-3 minutes or until soft. Add bean sprouts, water chestnuts, soy and pepper. Transfer to a flat dish or plate and spread out to hasten the cooling time. Set aside to cool.

Combine the cornflour with 1 tbsp water in a small bowl. Place one wrapper on a board with a corner pointing towards you and brush top triangle edges with cornflour mixture.

Spoon 1 tbsp vegetable mixture on to the wrapper, fold the bottom over the filling, then fold each corner over filling and roll up tightly, folding the edges in to enclose the filling. Repeat with the remaining wrappers.

To cook pour vegetable oil into wok until one-third full and heat until an uncooked spring roll sizzles in the oil. Cook the spring rolls, in batches, for 3 to 4 minutes or until golden and remove to a wire rack. Serve hot with sweet chilli sauce.

Julia’s top tip: Using half the vegetable mix and adding finely chopped raw prawns or cooked white crab meat is delicious. If you use prawns with the vegetables a splash of oyster sauce in the mix is good.

Have you tried to make this recipe? Let us know below