VEGETABLE SPRING ROLLS

Makes: 24 Time: 45 minutes

Ingredients:

2 tablespoons olive oil 2½ cups shredded cabbage ½ cup julienned carrots 1 medium green pepper, sliced into thin strips 1 medium red pepper, sliced into thin strips 1 medium yellow pepper, sliced into thin strips 1 medium onion, halved and thinly sliced 24-30 samosa sheets 6 tablespoons cornflour 5 tablespoons water Oil for deep frying Sweet chilli sauce for serving

Method:

In a frying pan, heat oil and add your vegetables and stir fry for 3 to 5 minutes to soften. Set aside to cool.

Mix cornflour and water to create a paste. Using a pastry brush or a clean finger, dab the sides of a samosa sheet with the cornflour paste and add cooled vegetable filling and roll into a “cigar” and secure the ends using the paste. Repeat and use up all the filling. In a pot or deep fryer, heat enough oil for frying. When oil is hot enough, deep fry your spring rolls until golden brown.

Serve warm with sweet chilli dipping sauce. Note:

You can use any vegetables of your choice as the filling.

I like precooking the vegetables just to make sure they are nice and soft before adding them to the pastry and deep frying.

If you don’t do this step they tend to be a bit too crispy.