Simple Winter Vegetable Spring Rolls (From Thisisdorset)

Chinese recipe: Simple Winter Vegetable Spring Rolls

12:05pm Monday 23rd January 2012 in Leisure

TODAY marks the start of the Chinese New Year.

Celebrate in style with this recipe for, courtesy of Andy Hilton, head chef at The Green House Hotel in Bournemouth.

Simple Winter Vegetable Spring Rolls

10 spring roll pastry sheets

Half celeriac, grated

1 carrot, grated

Quarter white cabbage, shredded

4 Jerusalem artichokes, sliced

1 red chilli, finely chopped

1 egg beaten

1 knob ginger, grated

1 tsp caraway seeds

2 tsp soy sauce

2 tsp Worcester sauce

Handful coriander

Heat pan until hot, add some oil and fry the vegetables and caraway seeds until slightly soft.

Add soy sauce, Worcester sauce and coriander. Mix well and remove from heat.

Place a spring roll pastry sheet flat on work top, with one corner at the top so that it resembles a diamond shape.

Brush the four edges with the beaten egg, and add a tablespoonful of the vegetable mix to the centre of the sheet.

Fold over the bottom corner to the centre followed by the two side corners, and then roll. Use some additional beaten egg to stick the final corner in place.

Deep fry at 170c for 2 minutes, until pastry has coloured slightly. Serve with a red watercress salad, dressed in sesame oil.