Chicken spring rolls

Step 1

Heat the sesame oil over a medium–high heat in a large frying pan. Add the onion and fry for 5 minutes until softened, then add the garlic and ginger and cook for a further 2 minutes until fragrant.

Step 2

Add the cabbage, beans and carrot and stir-fry for a minute, then add the chicken mince and stir-fry for 5 minutes, until well cooked.

Step 3

Mix together the oyster sauce, soy, vinegar, toyomansi, fish sauce and brown sugar. Pour into the chicken and vegetables and stir-fry for a few minutes until there is no excess liquid. Remove from the heat and leave to cool completely.

Step 4

To make the dipping sauce, mix the toyomansi, vinegar, fish sauce and brown sugar, stirring until the sugar has dissolved. Stir through the coriander and set aside.

Step 5

Lay a spring roll wrapper in front of you in a diamond shape and lightly brush the edges with water. Add 2 tablespoons of the chicken mixture, about 5cm/2in from the bottom point. Fold the bottom point over the filling and tightly roll a few times until you have reached halfway. Fold the side corners tightly into the middle of the roll, then finish rolling up until fully sealed. Repeat with the remaining wrappers and filling.

Step 6

Preheat a deep-fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

Step 7

Deep-fry the spring rolls in batches for 3 minutes, or until golden and crisp. Carefully remove from the oil and drain on kitchen paper.

Step 8

Slice each spring roll in half on the diagonal and arrange on a long presentation plate or board. Drizzle over lines of mayonnaise and ketchup and top with pickled ginger, crispy onions and spring onions. Finish the dipping sauce by adding the sesame seeds and spring onion greens.