Vegetable Spring Rolls

From Cherrapeño

Vegetables of your choice, be creative!
I used:

1 small onion, sliced
1 carrot
1 leek
½ red pepper
1 small chilli
1 clove garlic, crushed
Couple of large handfuls of bean sprouts
Salt and pepper to taste
1 tablespoon ground nut oil for stir frying - more to fry the rolls in
1 tablespoon of rice wine
1 tablespoon dark soy sauce
1 packet of spring roll skins, thawed if necessary

Cut all the vegetables into thin strips and heat the oil in a wok or large frying pan.

Stir-fry the onion for a minute, then add the carrot - stir-fry, then the leek, followed by the red pepper, chilli, garlic and finally the bean sprouts. Season and add the rice wine and soy sauce, cook for another minute and pour into a dish to cool.

Place a tablespoon of filling (drained from sauce) into a corner of the wrapper and roll, folding the ends in as you go. Depending on the size of the wrappers - you may need more filling if they are large ones.

In a large frying pan, fry the spring rolls in a single layer until golden brown and cooked through, about 4 minutes. Adjust the heat as necessary. Remove with a slotted spoon and drain on kitchen paper.

Serve them at once, hot and crispy, with a dipping sauce.