Sweet Chilli and Tofu Spring Rolls

Heat a splash of oil in a wok and stir-fry the vegetables and tofu for 5 mins. Remove from the heat and stir through the chilli sauce until lightly coated. Leave to cool.
Cut each pastry square in half to make 2 rectangles. Brush the edges with cold water, then place a large tbsp of the veg and tofu mix 2.5cm from the long edge of the pastry rectangle. Roll tightly to halfway, then fold in the ends and roll the rest. Seal by brushing extra water, then repeat with the rest of the pastry and filling. Deep fry in sizzling oil for 2 mins on each side, or until golden and crisp. Drain on kitchen paper, then serve with dipping sauces.

30 mins

Makes 12

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