Recipe Chinese spring rolls

[nvkhkhr]

Serves 4
Prep time: 30 mins
Cooking time: 15 mins
INGREDIENTS
sunflower oil, for frying
200g each, carrots, courgette, snow peas, julienned and bean sprouts
20g each, garlic and ginger, chopped
1/2 bunch Thai basil, chopped
salt and pepper, to taste
20 spring roll papers
chilli sauce, to serve and parsley, to garnish

For the batter mix together

200g flour
200g cornflour
10g salt
15g white pepper
5g baking powder
200ml water

PREPARATION
1. Heat oil in a pan and stir-fry vegetables, garlic and ginger for 2 mins. Add bean sprouts, season and stir-fry for 1 minute more. Allow to cool, then add basil and season.

2. Spoon vegetables into centre of spring roll papers and roll up tightly. Dip spring rolls in batter, then deep-fry in batches. Serve hot with chilli sauce, garnished with parsley.