Vegetable Spring Rolls
- Gluten free & vegan
12 Rice paper spring roll wrappers
1 large carrot
1 bag beansprouts
2 cloves garlic
1inch piece ginger
2 tablespoons gluten-free soy sauce ( if you have an intolerance to soya use a drop of sesame oil to add flavour)
Few drops lemon juice
1 teaspoon cornflour mixed to a paste with a drop of water
Finely slice your vegetables. Crush the garlic and peel and grate the ginger.
Stir fry the vegetables adding the soy sauce and lemon juice to season. Leave to cool.
Dip one pancake wrapper in a bowl of water then lay out onto a worktop.
Place a large spoonful of the filling onto the centre of a pancake. Fold over one edge of the pancake then the two sides, brush the edges with the cornflour mix then roll up the pancake. The cornflour mix will seal the spring roll.
Deep fry at 180°c / 350°f for five minutes.
Instead of deep frying, you can brush with dairy-free margarine and bake at 200°c / 400°f / gas mark 6 for 15 minutes until golden brown.