Vegetable Spring Rolls

Shred the cabbage very finely and cut the carrots and capsicum into thin, even strips so the rolls stay slim and cook through quickly. Mix the flour and water in a small bowl to a smooth, thin paste for sealing.

Heat 3 tbsp oil in a wok over high heat. Add the garlic, ginger and spring onions and stir for 30 seconds until fragrant but not browned.

Add the mushrooms and carrots and stir-fry for 2 minutes. Add the cabbage and capsicum and cook for 2 to 3 minutes more, until just wilted but still slightly crunchy.

Stir in the soy sauce, chilli garlic sauce, vinegar, pepper, salt and sugar. Cook for 1 minute so any liquid evaporates and the mixture looks dry, not wet.

Spread the filling on a wide tray and let it cool completely, at least 15 minutes. If you can see liquid pooling, drain it off, as a wet filling makes the wrappers tear and turn soggy.

Place a wrapper with one corner pointing towards you. Put 2 heaped tablespoons of filling just below the centre, fold the bottom corner over it, then fold in the left and right sides.

Roll up tightly towards the top corner and brush the last corner with flour paste to seal. Repeat with the remaining wrappers, keeping unused ones covered with a damp cloth so they do not dry out.

Heat the frying oil in a karahi over medium heat to about 175°C. A small piece of wrapper dropped in should sizzle and float up within a few seconds.

Fry 4 to 5 rolls at a time, turning occasionally, for 4 to 5 minutes until deep golden and blistered. Do not crowd the pan, or the oil temperature will drop and the rolls will turn greasy.

Lift out with a slotted spoon and drain on a wire rack or kitchen paper. Bring the oil back to temperature before frying the next batch, then serve hot.