A crispy fried roll filled with Asian vegetables, rice noodles and herbs
Peel and thinly slice the carrot and the daikon, thinly slice the bok choi and wash this along with the bean sprouts. Thinly slice the pepper, chilli and herbs.
Crush the garlic remove the skin and puree with the salt, peel and grate the ginger, mix these together with the 5 spice, soy, daikon and bean sprouts.
Chop the bottoms of the enoki and separate into small amounts.
Boil a pan of water, remove from the heat and add the rice noodles to it to soak for 5 minutes, refresh under cold water.
Lay a sheet of spring roll pastry on a board. In the bottom half and in the middle place some noodles, alongside this some peppers, carrots, bok choi, mushrooms and herbs, top this with the daikon and sprout mix. It should be a barrel shape leaving a gap of at least two centimeters at each end. Fold the bottom over to cover the vegetables, then fold the ends in to seal the sides, roll this over towards the top and the brush some of the egg around the edges to help it stick together.
Fry in oil at 180* till golden.
«Spring rolls are great ways of making use of small amounts of vegetables you may have left over. Try to use things that dont require cooking first. »