Vegetable Spring Rolls

The recipe

Instructions

1. 1
   Finely shred the cabbage and carrot and slice the spring onions. Stir-fry with the crushed garlic in the sesame oil for 3-4 minutes until just softened, then add the soy sauce and leave to cool.
2. 2
   Spoon a little filling onto each wrapper, fold in the sides and roll up tightly, sealing the edge with a dab of water.
3. 3
   Heat the oil in a deep pan to 180C. Fry the rolls in batches for 3-4 minutes, turning, until golden and crisp all over.
4. 4
   Drain on kitchen paper and serve hot with a little extra soy sauce for dipping.

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