Vegetable Spring Rolls

Before you start, defrost the spring roll sheets (if frozen) and bring to room temperature.

Prepare all the vegetables and set them aside. Heat a wok with the sesame oil and add the ginger and garlic. Sauté for 30 seconds. Then add the white spring onion and cook for another 30 seconds.

Tip in all the vegetables – carrot, bok choi, green cabbage, beansprouts and red pepper, plus the sugar ,soy sauce and salt and pepper. Stir through and sauté for a further 2 minutes. Once the mixture has started to dry, sprinkle over the green spring onion pieces and turn off the heat.

Transfer the filling to a large tray so it can cool before you assemble the rolls. A good tip is to slightly tip the tray so excess liquid can slowly drain to the bottom – try propping one end of the tray or baking sheet on a cookbook.

Prepare a quick flour paste to seal the spring rolls, using plain flour and a little water. Stir until smooth and set aside.

Place the spring roll sheets on a clean surface with one corner next to you. Spoon around 2 tablespoons of filling on the corner next to you, leaving a 2cm gap at the very bottom for rolling. Make sure the filling is nice and compact so you can make a tight roll.

Pick up the corner nearest to you and roll into a wrap around the filling, until you get to the centre of the sheet. Then fold both the right and left corners into the centre, so it looks like an envelope. Brush the final top corner with the flour paste, then roll up completely.

Repeat this with all your rolls until you have 15.

Fill a pan with enough oil to cover the rolls. Heat oil, you can check it is hot enough by sticking a wooden chopstick in the pan – if little bubbles form in the oil around it, it’s hot enough for frying.

Gently drop the spring rolls into the pan one by one and fry until golden brown – this may take up to four minutes.

Drain off on paper napkins and serve hot with sweet chilli dipping sauce.