VEGETARIAN SPRING ROLLS

Mildly seasoned with curry spices, high-fibre brown lentils rolled in pastry, coated with panko and crisply fried. Cornflour batter is a vegetarian option instead of egg wash.

Ingredients

10 sheets spring roll pastry squares filling as per recipe below cornflour coating batter panko oil for deep-frying

Method

Thaw the pastry but keep it covered with damp cloth to prevent it drying out Place 2 tbsp of cooled filling on each pastry square Roll up to enclose and dip into batter, coat in panko and deep-fry until golden Drain well from oil Serve with a dip (optional).

FILLING Ingredients

2 tbsp oil or ghee 1 tsp cumin seeds 1 medium onion, chopped 1 green chilli, chopped 2 tsp crushed garlic 1 tbsp roasted masala 2 cups firmly boiled lentils 2 medium potatoes, boiled and peeled salt finely cut spring onions chopped fresh coriander

Method

Heat oil, add cumin, onion and chilli Stir-fry until soft Stir in garlic, masala and lentils Lower heat and add potatoes Break up (mash) potatoes with the back of a spoon Season and cook for 5-6 minutes Remove from heat, add greens. CORNFLOUR BATTER Ingredients ½ cup cornflour ± 1½ cups water to make a thin coating batter

Method

Mix until smooth.