Entrées – Vegetable Spring Rolls – China

Serve with hoisin sauce (available in well-stocked supermarkets).

Heat the sesame oil in a wok or possibly a large frying pan. Add the celery, carrots, onions, sprouts, cabbage, garlic and ginger and cook quickly, stirring constantly. When the vegetables are still slightly crunchy, remove and place in a suitable bowl, stir through with the soy sauce and cool.

Place a won ton sheet on a board in a caro shape (tops on top/bottom and right/left). Shape about 1 1/2 tsp of the vegetable mixture in the center. Wrap the side corners so they overlap slightly. Stick with a tiny bit of water. Add a little water to the tip form and roll up the sheet so that the tip glues the roll shut. This is how you get mini spring rolls. Heat the oil.

Pour in the spring rolls in small portions and let them brown lightly. Drain on kitchen roll. Bring to the table hot.

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