Vegetable spring rolls

Heat 45 ml sunflower oil in a wok or a large, heavy-based frying pan.
Add the carrot and celery and stir-fry over high heat for one minute.
Add the remaining vegetables, garlic and ginger and stir-fry for two to three minutes until the vegetables are wilted, but still crisp.
Mix 5 ml of the cornflour with 45 ml water and add to the vegetables.
Season to taste and stir in the sesame oil.
Remove from the heat and set aside to cool.
Mix the remaining 10 ml cornflour with 25 ml water.
Lay a spring roll wrapper on a clean, dry surface.
Place a spoonful of filling onto one half of the wrapper and form into a sausage shape.
Fold over the side of the wrapper nearest to the filling and roll over once.
Fold the ends in and roll over again, leaving a narrow strip open.
Brush the edge of the strip with the cornflour mixture. Turn once more to seal.
Repeat with the remaining wrappers and filling.
Heat some sunflower oil in a saucepan over medium heat for deep-frying.
Once the oil is hot, add the spring rolls and fry in batches until crisp and tender.
Serve with dark soya, sweet and sour, or sweet chilli sauce for dipping.