Indonesian fried spring rolls (Lumpia Goreng)

I don't often make Indonesian food because the ingredients are hard to find, but our local supermarkets are getting better at stocking ethnic ingredients. In the frozen section of Tesco, near the samosas, you can find the spring roll pastry.

Don't bother asking the branch in Chester. I was laughed at by the cashier when I asked for spring roll skin, because 'skin' is what we call the wrapper in Indonesian. Her more helpful colleague offered me filo pastry instead, which can be a good substitute. I'm afraid no one in Chester has yet to taste my amazing spring rolls as a result. Friends in Southsea are luckier!

Here are the ingredients to make 30 spring rolls (the packs come in 30 or 40 pieces)

1 medium head of cabbage, thinly sliced

2 carrots, julienned

1 red or yellow pepper, julienned

1 medium onion, thinly sliced

1 medium courgette, julienned

1 tablespoon of Oyster sauce (omit if cooking for vegan)

2 tbsp soy sauce

salt and pepper to taste

1 tbsp vegetable oil for frying the ingredients,

plus vegetable oil for frying the spring rolls

If you prefer to dice the ingredients, do, some people feel it tastes better that way. I personally prefer it to resemble the ones found in Indonesia.

Fry the ingredients in a large pan, a wok if you have one, on fairly high heat. You want to toss it around so that the juices all evaporate. You don't want the ingredients to be wet.

Defrost the wrappers and keep them moist by enclosing them in a wet tea towel.

When the filling has cooled down, separate a wrapper, and arrange it diagonally in front of you. Fill with 2 tablespoonfuls of the filling, roll the bottom edge around the filling, and pull it tight towards you to form a long pillow, roll to the middle and wrap the left and right edges to the middle to enclose the pillow from either side and then roll up to the top tip end. Wet the end with some water to allow it to stick.

Arrange them on a plate or roasting tin and keep the spring rolls covered with a wet tea towel to keep them moist, but not wet.

Heat the oil in a frying pan and fry the spring rolls in batches until they are golden. Remove and place on a paper towel to soak up the excess oil.

A healthier option is to brush the spring rolls with oil and then bake them in the oven at 200 degrees Celcius for 30 minutes or until golden.

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