Name: Dip-In Indo-Chinese Spring Rolls
Yield: Makes 20
Cuisine: British
Ingredients: 2 tsp cumin seeds; 2 tbsp sesame oil; 2 tsp salt; 60 g sweet corn kernels, tinned; 20 spring roll pastry sheets, 250 mmx250 mm; 3 tbsp soy sauce; 2 medium onions, finely chopped; 1 tsp turmeric; 550 g chicken or lamb mince, or 450 g grated paneer; 180 g bean sprouts; 5 tbsp fresh coriander, finely chopped; 2 small finger green chillies, finely chopped; 3 tbsp vegetable oil; ½ tsp five-spice; ½ tsp white pepper; ½ tsp red chilli powder; 1 carrot (100 g), grated; 175 g mushrooms, finely chopped; 1 ½ tbsp ginger and garlic paste; 100 ml luke warm water; 1 tsp garam masala; 60 g flour

Preparation info

Makes
20

Difficulty
Easy

Appears in

Dip In Brilliant

By Dipna Anand

Published 2018

About

Spring rolls are a moreish appetizer that I really cannot resist. I learned to fill spring rolls when I was about 10 years old from my late Thai Ji (aunt) Krishna Anand, who I called Choti. She used to make hundreds at a time for her family business and my mum and the rest of the family would all enjoy taking part in the process. I didn’t like being left out so would stand with the grown-ups around the table filling the spring rolls. Choti taught me really well and I rememb