Recipe | Spring rolls (bao bing)

Ingredients (makes 24 rolls):

1 small cabbage, thinly sliced

1 carrot, grated

2 small or 1 medium spring bamboo shoot

300 g green beans, thinly sliced

200 g beancurd noodles (doufu si)

Lettuce leaves[attach]10389[/attach]

1 tablespoon sweet bean paste (doujiang)

4-5 cloves garlic, chopped

Salt to taste

24 spring roll wrappers

Garnishes:

2 eggs, made into thin omelettes and thinly sliced

1 Chinese sausage, thinly sliced and fried lightly

300 g prawns, blanched, peeled and sliced into half lengthwise

1 cucumber, sliced into thin sticks

1 whole bulb garlic, skinned, finely diced and deep-fried to a golden brown

Method:

1. Blanche the bamboo shoots and slice them into shreds.

2. Heat up some oil in a large wok or frying pan and fry the garlic until fragrant. Add the bean paste and stir until you can smell the fragrance.

3. Add the shredded vegetables and bean curd noodles and toss to mix well.

4. Reduce fire and simmer until the vegetables are tender. Season to taste.

5. Pile the filling into a large bowl (so the juices drain to the bottom) and let cool.

6. Assemble the spring rolls by placing a wrapper on a flat board or plate.

7. Place a lettuce leaf along one end and spoon filling on top. Don't be too greedy or else you may find it difficult to wrap up the roll.

8. Garnish with some egg, sausages, cucumber and a few prawn halves. Scatter some crispy garlic on top.

9. Bring the edge of the spring roll over the filling and roll up as tightly as you can. Tuck the sides in and finish the roll with the edge tucked tightly under.

10. If you like your spring rolls fried, shallow fry them in a pan patiently over medium heat until they are golden brown all over. Cut into half and enjoy.

Recipe | Vietnamese spring rolls

Ingredients (makes 20):

300 g mince (pork or beef)

2-3 cloves garlic, skinned and minced

1 small bunch coriander, chopped

1 teaspoon sweet bean paste

1 large bunch fresh mint

1 carrot, cut into matchsticks

1 cucumber, cut into matchsticks[attach]10391[/attach]

20 Vietnamese rice-paper wrappers

Method:

1. Fry the garlic and bean paste in a little oil and add the mince. Stir fry until the mince is cooked through. Stir in the chopped coriander and remove from heat immediately.

2. Place the mince mixture in a deep bowl and prepare to assemble the rolls.

3. Prepare a deep dish with hot water and dip each rice paper wrapper in it briefly to soften.

4. Place wrapper on a damp towel and place a spoonful of mince along one edge. Add a few mint leaves and top with carrot and cucumber sticks.

5. Carefully bring the edges of the rice paper wrapper together and roll up tightly. Cut into two for easier handling.[attach]10392[/attach]