Recipe - Wok And Roll

1 pack Spring roll; (egg wrappers)
1 Egg; beaten

STIR FRY FILLING
1 Clove garlic; crushed
1 teaspoon Ginger; chopped
4 tablespoon Vegetable oil
1 Stick celery; thinly cut or sliced up
One half Green pepper; seeded,
shredded
1 Carrot; shredded
50 g Chinese cabbage; shredded
2 tablespoon Hoisin; (plum) sauce
Salt; freshly ground
; pepper
Vegetable oil for frying

FOR THE SALAD
One fourth Cucumber; shredded
50 g Beansprouts
1 small Chilli; thinly cut or sliced up

ORIENTAL DRESSING
4 tablespoon Rice wine vinegar
4 tablespoon Light soy sauce
2 tablespoon Maple syrup
1 teaspoon Black sesame seeds

Heat the vegetable oil in a wok, over a high heat. Add the garlic and
ginger and cook for 30 seconds. Add the stir fry vegetables in order,
first the green pepper and cook for one minute before adding the
celery, cook for a further minute before adding the carrots and
Chinese cabbage.

Stir fry them all together, season to taste and turn into a bowl to
cool, then refrigerate.

For the cucumber and beansprout salad, shred the cucumber and place
in a bowl, add the beansprouts and the red chilli. Add the rice wine
vinegar, the soy sauce and the maple syrup and blend all together;
place to one side.

Remove the chilled stir fry vegetables from the refrigerator and add
the 2 tbsp of hoisin sauce, adjust seasoning.

Cut the egg wrappers until equal size squares 6" x 6", brush the
exteriors with the beaten garnish.

Place a good spoonful of the hoisin vegetables in the centre of each
wrapper, roll up to spring roll shape, cool before trying.

To serve: Fry the spring rolls, 23 per person, in a lot of vegetable
oil, drain on kitchen paper, dress on a bed of the cucumber and
beansprout salad and scatter over the sesame seeds.

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