Vegetable Spring Rolls
Defrost the wrappers and put to the side.
Fry the vegetable oil with garlic, onion and ginger. Once this starts to brown, add carrots, mushrooms, soy sauce. Add spinach leaves and cook down for around 5 minutes.
Wait for the ingredients to cool down before adding to the wrappers.
Place the wrappers in a diagonal position, add the mixture in the middle and fold either side, roll the middle and seel the wrapper with water.
To cook, fry in vegetable oil and serve with a chilli dip or by themselves.
300g chesnut mushrooms, diced
3 carrots, diced
2 garlic cloves, crushed
3 spring onions, sliced
A bag of spinach, sliced
2tbps vegetable oil
A packet of frozen TJY spring roll pastry
1tbps soy sauce
A couple inches of ginger