Spring Rolls (V)

Combine the flour and salt in a bowl and add the beaten egg. Mix with a spoon and add water until the dough starts to form. Continue mixing with your fingers adding water a little at a time until you have a soft dough. Knead for a few minutes before returning to the bowl and covering with clingfilm. Leave to stand for 30-60 minutes.

Meanwhile, grate the carrots into a bowl and chop the cabbage to a similar shape and size. Add the finely chopped shallots, garlic and chilli and mix well. In a smaller bowl mix the soy sauce, hoisin sauce, sesame oil and sweet chilli sauce to a fine paste. A few grinds of black pepper can also be added if desired. Pour the sauce mix over the carrot & cabbage and stir well until all ingredients are coated.

Once the dough has rested, tear off a golfball sized lump, roll into a ball between the palms of your hands and coat with cornflour. (Plain flour can be used for dusting instead, but it dries out the dough much more) Roll out the dough on a marble board dusting with cornflour as required to prevent sticking. Roll the dough as thinly as you dare, then cut into squares approx 3-4" square. Place a litle of the filling mixture into each square, brush the edges with water, and fold the ends over before rolling into a pancake roll. Repeat until you have used up all the dough and filling. (Excess dough can be wrapped tightly in clingfilm and kept in the fridge for a few days ready for the next batch)

Brush the outsides of the spring rolls with a little light oil and place on a baking tray. Place tray in a preheated oven at 200C and cook for approx 10 minutes or until golden brown.

Remove from oven and allow to cool slightly before serving. Caution the filling is very hot!

Serve with Soy sauce, Hoisin sauce or my homemade Sweet Chili Sauce.