Step 1: Ingredients
1 tbspn sesame seed oil
Half green pepper
half an onion
15g fresh ginger
3 garlic cloves
150g bean sprouts
1 tbspn soy sauce
1 packet of filo pastry[i use filo pastry as the proper Chinese spring roll wrappings are hard to find where i am and they are a good alternative].
Heat the sesame seed oil in the wok/pan.
Step 3: Cook the Spring Roll Filling
Remove to a bowl and allow the vegetables to cool.
Step 4: Roll Them
Make sure the work surface is clean and dry, there is no need for laying any flour down or anything like that.
Lay a sheet out and divide it in two with a knife or pizza cutter.
Before you add your cooked vegetables make sure there is no excess liquid as too much moisture will probably make the pastry become soggy and tear.
Add just over a table spoon of the mixture to each sheet and spread it out in a line leaving about an inch of pastry around the sides.
Roll them about half way up making them as tight as possible with out tearing the pastry.
Then as you can see from the photos turn the two sides in and wet the top end of the sheet with a pastry brush and water to make a good seal.
Roll them up and if there are any tears in the roll do not worry, patch it up with another sheet and some water.
Step 5: Fry Them Up
I set the temp. to around the same at which i would cook fries. Cook the rolls until golden.
Remove to dry off any oil on kitchen paper and allow to cool down for a few minutes.
These are really good with the chilli sauce recipe i have on here as well.