Step 1

Start by making the filling. Heat the sunflower oil and sesame oil in a frying pan or wok over a medium-high heat.

Step 2

Add the carrot, cabbage, and red pepper and stir fry for 1 minute, until slightly softened.

Step 3

Add the beansprouts and garlic and toss together, cooking for 1 minute.

Step 4

Add the soy sauce, hoisin sauce, and white pepper and toss together, then add in tiny splashes of the cornflour slurry, until the vegetable mixture is slightly sticky (you may not need all of the cornflour slurry).

Step 5

Turn off the heat and transfer the vegetables to a bowl to cool.

Step 6

Start heating the frying oil in a heavy-based pan while you make up the spring rolls.

Step 7

Take a spring roll wrapper and place on the work surface with a corner pointing towards you (cover the rest of the wrappers with a damp clean tea towel to stop them from drying out).

Step 8

Place a heaped tablespoon of the cooled vegetable mix near the bottom corner of the spring roll wrapper, leaving about an inch space from the bottom corner, and shape the filling into a sausage shape (the filling will be horizontal you you).

Step 9

Roll up the spring roll, tucking the outer edges in just before you finish rolling – so you have a fat cigar-shaped spring roll. Seal the edges using a bit of water on your fingers.

Step 10

Place the filled spring roll on a plate or baking tray, then repeat with the remaining spring rolls.

Step 11

When the spring rolls are complete, and your oil is hot, carefully add five spring rolls to the pan, one at a time. You will need to work in two batches to prevent overcrowding the pan.

Step 12

Cook the spring rolls for 2-3 minutes, turning often until golden brown, then place on a plate lined with kitchen roll, to soak up excess oil. Then repeat with the remaining spring rolls.

Step 13

Serve with sweet chilli sauce for dipping.