Chinese Spring Rolls

  • 4 small pancakes, cooked on one side only OR spring roll wrappers (available from the freezer)
  • 2tbsp bean sprouts
  • 2tbsp cooked sweet corn
  • ½ red pepper, finely chopped
  • 2 spring onions, finely chopped
  • 1 small stick celery, finely chopped
  • 1tsp grated ginger
  • Seasoning to taste
  • 85g/3oz tofu, drained and mashed
  • Oil for frying
  • Soy sauce to serve.

Mix together bean sprouts, sweet corn, red pepper, onions, celery, ginger, seasoning and tofu.

Spread some of the mixture on the cooked side of each pancake, then roll it up halfway, tuck in the sides and continue rolling to make a neat package, brushing the edges with egg white or water to secure.

Deep fry in hot oil for a few minutes until golden and cooked. (You can shallow fry if you prefer, turning over after a few minutes). Drain well. Can be served with a dip for a snack or serve with rice, stir fried vegetables (see over) and a scattering of cashew nuts.