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Spring Rolls 02

Spring Rolls 02 is built on Sesame Oil and Sugar. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 1 tsp

Method (preview)

1. 1

   Mix together all the seasonings. Pour boiling water over the usu-age, drain, cut in half lengthways, then slice finely across the width.

2. 2

   Slice veggies into julienne strips.

3. 3

   Heat a little salad oil in a wok or frypan, and fry all the solid ingredients together until wilted.

4. 4

   Add seasonings, stir in well, then set aside to cool a little.

5. 5

   Place one wrapper on the work surface so that it looks diamond-shaped (if there's a difference between the two sides of the wrapper, put the rougher side downwards).

6. 6

   Flip the lowest corner up over the filling, then roll the filling and that corner of the wrapper upward once.

7. 7

   Fold in the outer corners so they overlap, then continue rolling up the spring roll loosely.

8. 8

   Deep-fry or freeze the spring rolls as soon as you've finished rolling.

9. 9

   Test the frying oil by dropping in a tiny piece of wrapper--if the oil is the right temperature, the piece will sink and then immediately rise and make cheerful frying noises.

10. 10

    Fry only about 3 rolls at a time, to prevent the oil cooling suddenly, and turn when they start to colour underneath. (If you're frying deep-frozen ones,

11. 11

    "French-fry" them: fry them lightly for a minute or so, remove from the oil, let them stand for a couple of minutes to allow the heat to penetrate, then re-fry them.)