Recipe - Spring Rolls With Sweet Chilli Sauce

8 Sheets spring roll wrappers;
(available at most
; Asian supermarkets)
1 Egg
Cornflour
50 g Carrot; cut or sliced up into thin
; strips
50 g Leaks; cut or sliced up into thin
; strips
50 g Courgettes; cut or sliced up into thin
; strips
50 g Cucumber; cut or sliced up into thin
; strips
1 teaspoon Gregg's crushed ginger
1 teaspoon Gregg's crushed garlic
1 tablespoon Woh Hup Sweet Chilli Sauce;
(1 to 2)
1 teaspoon Woh Hup Hoisin Sauce; (1 to
2)
1 teaspoon Woh Hup Soy Sauce
Chopped fresh coriander
Olive oil

Heat a small amount of olive oil in a pan and briefly saut‚ the vegetables
with the ginger, garlic and coriander.

Add the sweet chilli sauce, Hoisin sauce and soy sauce and toss vigorously.

Pour the vegetable mixture into a sieve to drain off any excess moisture
and leave to cool.

Meanwhile mix the egg with enough cornflour to make a smooth paste.

Once the vegetable mixture has cooled make up the spring rolls. Take single
sheets of spring roll wrapper and brush the edges with the egg and
cornflour mixture.

Take a couple of tablespoonsful of the vegetable mixture and place in a
diagional line across one corner of the wrapper.

Fold up the wrapper so that the ends are tucked in securely, brushing the
wrapper with the egg and cornflour mixture as you go.

Make up all the rolls.

Heat olive oil in a deep fryer to 160170OC.

Cook a few of the rolls at a time for 12 minutes until golden brown.

Remove and drain on a paper towel and serve with sweet chilli sauce.

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