Spring Rolls

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Recipe's preparation

1. Add carrot, celery, coriander, spring onions and cabbage to TM bowl, with MC on, chop 5ses, speed 5. Scrape down sides and repeat if necessary. Set aside. No need to clean bowl.

2. Add garlic, ginger and water chestnuts or bamboo shoots to TM bowl and chop 3sec, speed 5. Scrape down sides and repeat if necessary. Add vegetable oil to TM bowl, MC off and sauté 2mins, 100deg C, speed 1.

3. Add fish sauce, sugar, pepper to TM bowl, MC off and sauté 2mins, 100deg C, speed 1. Add pork mince and prawns to TM bowl, MC off, cook 7mins, 100deg C, speed 1. Repeat if necessary until meat is cooked through. Stir in sesame oil and set aside. No need to clean bowl.

4. Whilst pork is cooking add Vermicelli noodles to a heat proof bowl and cover with boiling water until soft, approx 5minutes. Drain and cut into 2cm lengths with kitchen scissors. Set aside.

5. Add chicken stock, cornflour, oyster sauce to TM bowl, MC off and cook2mins, 100deg C, speed 2, repeat if necessary until sauce thickens slightly. Add vegetables to TM bowl, MC off, stir 1min, speed 1. Add meat to TM bowl, MC off, stir 1min, speed 1. Pour into a seperate mixing bowl.

6. Add cut vermicelli noodles to meat/vegetable mixture and stir until well combined.

7. Add 1/3 cup of filling mixture onto each spring roll sheet, roll and seal edges with a little water.

8. Shallow fry in vegetable oil, 2mins, turn over, fry 2mins more or until golden brown and contents of roll is heated through. Alternatively, spray each spring roll with oil and cook in an air fryer for 18-20mins at 200deg C, rotate rolls at the 10minute mark.

9. Once cooked, drain on absorbent paper and serve with sweet chilli sauce.