SANTAS SPRING ROLLS

PREPARATION

1. Carefully separate each sheet of spring roll pastry

2. Once separated cover pile with cling film so as not to let it dry out

3. Finely slice the spring onion

4. Mix all ingredients with the marinade

WRAPPING

5. Beat 1 egg in a bowl to use as a sticking paste

6. Place cooled filling in centre of pastry

7. Use the egg as the sticking paste and stick the pastry in the centre by folding over diagonally

8. Holding the pastry, using finger tips and use thumbs to roll the pastry into the centre to enclose the filling

9. Fold in left hand side and stick

10. Fold in right hand side and stick

11. Roll the pastry until fully closed and stick

12. Mix together all the 'marinade' ingredients in a bowl and set aside

COOKING

13. Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 170°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after 2–3 seconds in the oil. Carefully add the spring rolls in batches of no more than 10 at a time and deep-fry for 4 minutes, until golden brown. Remove the spring rolls carefully with a slotted spoon and drain well on a plate covered with kitchen paper.

Serve Immediately with the marinade and enjoy!