Spring Rolls

The grown ups are having a quick Thai Curry with lots of vegetables, coconut and jackfruit (deep fried before adding) with green curry paste. Served with Rice and plenty of coriander.

I also helped the kids to make spring rolls – a couple for the grown ups too! This is a fun kitchen task for kids… Not remotely authentic but tasty.
Ingredients to make 8 small rolls
8 rice paper spring roll wrappers
1/2 carrot
1/4 onion
1/2 a pepper
1/4 small courgette
2 chunks of jackfruit, drained from the tin and deep fried
Tablespoon sesame seeds
Tablespoon rapeseed oil
Teaspoon toasted sesame oil
Tablespoon soy sauce
Hoisin Sauce / Sweet Chilli Sauce / Sitracha to serve

Shred the jackfruit, and finely shred all the vegetables.
Fry the vegetables in the two oils and add the sesame seeds. Stir in and ass the soy sauce. Then allow to cool.
Soak the rice paper sheets in water, one at a time, until pliable.
Place 1/8th of the vegetable mixture in the centre, fold in three sides and then roll up.
Fry the spring rolls- either deep fry or in a generous amount of oil. You could probably bake them too.
Serve with dipping sauces.

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