EASY step-by-steps TO SPRING ROLLS WITH CHILLI DIPPING SAUCE

Preparation time 30 mins Cooking time 40 mins Makes 12

1 Tbsp vegetable oil, plus

extra to deep-fry

200g Chinese cabbage,

finely shredded

2 large carrots, cut

into matchsticks

100g bamboo shoot slices,

cut into matchsticks

50g sliced mushrooms Handful bean sprouts

3 Tbsp soy sauce

50g water chestnuts, chopped 2 Tbsp chopped ginger 2 cloves garlic, crushed

2 Tbsp cornflour 80ml water

24 frozen spring roll

wrappers, thawed

CHILLI DIPPING SAUCE

2 red capsicums, seeded,

cut into strips

10 red chillies, stalks removed 5 cloves garlic, peeled

50g ginger, peeled and sliced 1 Tbsp vegetable oil

2 Tbsp cider vinegar

1 Tbsp soy sauce

1 Tbsp caster sugar

STEP 1 To make chilli dipping sauce, preheat oven to 180°C fanforced (200°C conventional). Toss red capsicum, chillies, garlic and ginger with oil and transfer to an oven tray. Roast for 30 minutes until starting to char. (Check the garlic after 15 minutes and remove if it is darkening too much.) Set aside to cool. Transfer mixture to the bowl of a food processor and process to form a smooth puree. STEP 2 Pour puree into a small pan and add vinegar, soy sauce and sugar. Simmer over low heat for 5 minutes until thickened and sugar has dissolved. Set aside and leave to cool to room temperature. STEP 3 To make the spring roll filling,

heat vegetable oil in a wok until hot, then stir-fry cabbage and carrot for 2 minutes. Add bamboo shoots and mushroom and fry for another minute. Add sprouts, soy sauce, water chestnuts, ginger and garlic and continue to stir-fry until vegetables are coated and all the liquid has evaporated. Remove from heat.

STEP 4 Combine cornflour and water in a small bowl and set aside. Place a spring roll wrapper in front of you at an angle, rough side up. Spoon 2 heaped tablespoons of vegetable mixture into middle of wrapper.

STEP 5 Brush a little cornflour mixture around edges of spring roll wrapper. Begin to roll up tightly, starting with the edge closest to you, until filling is just covered.

STEP 6 Fold in sides of wrapper.

STEP 7 Continue to roll up until almost enclosed, sealing the final edge with a little more cornflour mixture if necessary. Repeat with remaining vegetable mixture, cornflour mixture and wrappers to make 12.

STEP 8 Double-wrap spring rolls in a second spring roll wrapper, and seal again with a little cornflour mixture.

STEP 9 Pour extra oil into a large, deep saucepan until 6cm deep. Heat to 180°C on a cook’s thermometer, or until a cube of bread turns golden in 30 seconds. Deep-fry spring rolls in batches for 2-3 minutes, turning with a metal slotted spoon, until golden. Drain. Serve with dipping sauce. Spring rolls with chilli dipping sauce Want to prep ahead? Arrange the spring rolls in a single layer on an oven tray, cover with plastic wrap and keep in the fridge until ready to deep-fry.

Crisp, crunchy and moreish, vegetarian these spring rolls will fly right off the plate