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4
Easy
By Paul Gayler
Published 2006
These spring rolls are extremely tasty and the ideal finger food with drinks. They can be made in advance and frozen to take a little stress out of entertaining. Serve with soy sauce.
Heat the sunflower oil and sesame oil in a frying pan over a moderate heat, add the diced aubergine, shallot and garlic and stir-fry for 5-6 minutes until golden and tender. Place into a bowl and leave to cool. When cool, add the chilli sauce, kecap manis and chopped coriander; season to taste.
Lay the spring roll wrappers out on a work surface and place an equal amount of aubergine fil