Fets’ Thai spring rolls

Remove spring roll pastry wrappers from the freezer and let them defrost / loosen up.

For the filling:
In a wok add the oil and garlic, turn up the heat and fry until fragrant. Add the minced chicken and stir-fry for 2 or 3 minutes
Add the bean sprouts, cabbage and carrots before adding the oyster sauce, sugar, soy sauce and pepper – cook for another 2 or 3 minutes.

Finally add the glass noodles and stir-fry until all the liquid is cooked in. Pour the spring roll filling onto a plate, flatten out and allow to cool.

To seal the wrappers:
While the filling cools mix warm water a little at a time to the flour to make a thick paste. It should be sticky to touch

To assemble:
Lay a thawed wrapper on a flat surface in a diamond facing you. Place three tablespoons of cooled filling closest to you.

Take the point closest to you wrap over the filling tightly. Fold in the sides like a present making sure the contents cannot spill out. Remember to keep the spring roll tight to prevent oil from getting in.

With your finger, brush a little of the flour putty on the pointed section facing away from you and bring it over towards yourself wrapping and sealing the spring roll tightly.

Deep fry in a pot / wok of hot oil for about 4 to 5 minutes in batches of about 6.

Serve spring rolls with a dipping sauce like sweet chilli sauce, sweet and sour sauce, soy sauce and peanut sauce.

Reprinted with permission of Damian Ettish.