Spring Rolls

• 1 red chilli, deseeded
• 2 small carrots
• 1 red pepper, cored and deseeded

Finely chop the chilli; julienne the carrots, red pepper and spring onions. Heat 1 tbsp oil in a wok, add the vegetables and stir-fry for 1-2 minutes. Transfer to a bowl and cool. Cut the tofu into 2-cm pieces and add to the bowl with the coriander soy sauce and rice wine; toss well. Enclose the filling in the wrappers, then deep-fry in batches in 180°C oil until golden, about 4 minutes.