Deep fried carrot rolls

Place all the chopped ingredients, mince, prawns etc in a bowl. Break in the egg, add seasoning, and mix in well.

Take a chopping board and place in front of you on the table. Fill a bowl of water and place it on the table in front of you to the right, and a plate to the left. Place a damp cloth on the board. Dip a rice paper in the bowl of water for a few seconds, then place on the damp cloth. Turn in the front edge of the disc by 2cm.

Then place 2-3tsp of mixture along the straight edge, then roll it over, tucking in the sides as you go, until you have a little sausage of rice paper filled with mixture. Use up all the mixture in this way, and place on the plate, keeping them separate, otherwise they will stick together.

Heat a wok with a good few centimetres of oil, until ready to deep fry. Drop in a few bundles at a time and cook for 2-3 minutes, until golden and cooked.

Place on a plate and serve hot with soy sauce in one bowl and sweet chilli sauce in another for dipping.