Chicken spring rolls

Method

1. Step 1

   Combine the mince, spring onion, ginger, garlic and Chinese five spice in a bowl.

2. Step 2

   Place 1 spring roll pastry sheet on a work surface. Place 2 tbs of the mince mixture diagonally across 1 corner. Top with a little wombok and carrot. Brush opposite corner with water. Fold in sides and roll up to enclose filling. Repeat with remaining pastry sheets, mince mixture, wombok and carrot.

3. Step 3

   Half-fill a large saucepan with oil. Heat to 180°C over medium-high heat (when oil is ready, a cube of bread turns brown in 15 secs). Cook rolls, in batches, for 5 mins or until golden and cooked through. Use a slotted spoon to transfer to a plate lined with paper towel.

4. Step 4

   Meanwhile, stir the sauce and 2 tbs water in a small saucepan over medium heat until heated through. Transfer to a serving bowl.

5. Step 5

   Sprinkle sauce with chilli, if using, and extra spring onion. Serve with rolls.