Ingredients
- 10 sheets Wonton or Spring Roll pastry wrappers (alternatively filo pastry)
- 300g red cabbage
- 30g rice wine (can replace with dry white wine)
- 2 large spring onions
- 80g carrots
- Salt
- Pepper
- Potato starch dissolved in water to seal the rolls
- Oil for frying
For the sauce
- 300g tomato passata
- 1/2 sweet onion
- 1 clove garlic
- 50ml soy sauce (naturally fermented)
- 1/2 tsp Tabasco sauce
- 1 tbsp apple cider vinegar
- 3 tsp honey
- 1 tbsp teriyaki sauce
- 1/2 sprig basil
- 10g freshly ground black pepper
Directions
Method for the sauce:
Soften the chopped onion in oil in a saucepan, then add the garlic and honey and deglaze with the apple cider vinegar. Now add the passata and cook over a low heat, stirring occasionally. Add the rest of the ingredients and cook for 2-3 minutes. Blend the sauce and add the basil leaves.
For the spring rolls:
Wash and cut all the vegetables into thin strips. In a large non-stick wok or frying pan, heat 2 tablespoons of vegetable oil, add the vegetables and fry for 2 minutes. Deglaze with the rice wine, season with salt and pepper and cook for another 2-3 minutes; the vegetables should still be firm. Allow to cool completely.
How to make the spring rolls:
Unroll one wonton or pastry sheet at a time on a work surface. Add a handful of filling to the middle of the bottom half. Fold the lower part of the pastry over the filling, fold in the sides to overlap, then roll up quite tightly to cover the filling and brush the last flap with the potato starch and seal the roll. Try not to trap air as you roll and press the rolls gently to eliminate air before frying. Repeat with the remaining pastry wrappers. Heat the wok or pan again, add plenty of vegetable oil and heat over high heat. When the oil reaches 180°C, lower the heat slightly and fry a few rolls at a time, turning them a couple of times. It will only take a couple of minutes. Do this carefully: they must be lightly golden and crisp but not burnt.
