Makes 6 large or 12 small portions Ingredients 150g Quorn mince 300g bean sprouts 4 spring onions, chopped 4 small, medium-hot chillies, chopped 20g coriander, chopped 25g root ginger, peeled and freshly grated 12 spring roll wrappers Vegetable oil for frying Sweet chilli sauce for dipping
Method 1. Toss together the bean sprouts, Quorn mince, chillies, spring onions, coriander and the ginger. Season with salt & pepper. 2. Lay one spring roll wrapper on a surface with one of the corners nearest to you. 3. Put a small handful of the Quorn mixture in the middle of the wrapper. 4. Fold the nearest corner to you into the centre, then fold the left and right corners into the centre and roll up. Seal with a little water. 5. Repeat to make 6 spring rolls in total. 6. Repeat the folding and rolling process so that each spring roll has 2 layers. 7. Heat the vegetable oil in a deep pan (not more than 4cm deep and not more than half full with oil). 8. Fry the spring rolls until golden brown and drain. 9. Serve with the sweet chilli dipping sauce. Note: Spring roll wrappers are available from most oriental stores but if you can’t get them, filo pastry can be used instead. If using filo pastry seal with egg wash. Chinese New Year recipe courtesy of Marlow Foods, Quorn.