Vegetable spring rolls Ingredients

Makes 10 spring rolls

2 large potatoes peeled & cubed

Small bunch of chopped, fresh coriander

1 small bell pepper chopped

1 large onion chopped

1 grated carrot

1 tablespoon tomato paste

½ teaspoon salt

1 teaspoon black pepper

1 teaspoon red chili powder

1 tablespoon ground cumin seeds (zeera)

1 tablespoon whole cumin seeds

100g frozen peas

1 cup of water

3 tablespoons oil

10 Square filo pastry sheets

Flour paste ingredients

5 tablespoons plain flour

5 tablespoons water

Spicy chilli dip ingredients

5 tablespoons tomato ketchup

1 teaspoon of chilli sauce

Method

1. Cook the potatoes in boiling water for 10 minutes drain and put in a bowl.

2. Fry the onions in a pan till golden brown, add the tomato paste and spices

3. Add the peas, carrots, pepper and potatoes to the mixture and cook for 10 minutes, then leave to cool.

4. Combine the flour and water to make a paste that will be used to seal the spring roll sheets.

5. Cut the square filo sheets in half so you have a rectangle shape. Keep the filo sheets covered under a damp cloth so they do not dry out.

6.Place two spoonfuls of mixture at the top of the rectangle sheet and fold the two sides inwards and roll them up. Once you reach the bottom of the sheet place some flour paste on the edge to seal them down.

7. Once you have used all your mixture heat the oil in a deep, frying pan.

8.To check the heat place a small spoonful of flour paste into the pan, if the temperature is correct the mixture should slowly fry and not burn.

9.Carefully place the spring rolls in the oil and gently fry till golden brown. Place the spring rolls on kitchen towels to drain.

10.To make the chilli dip, combine the tomato ketchup and chilli sauce together.

Enjoy your vegetable spring rolls with tomato chilli dip