I made spring rolls once, they were not great, as far as I remember. Greasy and messy, which made them heavy and not great too eat. Before I started today I’ve done some research and the result was much better than last time.

I used chicken thighs, which I blitzed in small pieces as soon as I was able to cut them ( about 1,5 hour into defrosting), seasoned well with soy sauce, sesame oil and mirin, tossed with some cornstarch and left to marinate for about 2 hours. Then quickly fried in the wok.

The veggies recommended in the recipe I used were cabbage and carrots. My remaining cabbage went into coleslaw yesterday, so I used a carrot, juliened, plus some mange tout, alongside crushed garlic, ginger, and a shallot. I fried veggies having removed the chicken from the wok and wiped it, as per the recipe. Once the veggies looked good, chicken went back in and oyster sauce was to be added, sadly I had none.

That was the stuffing, which I left to cool on the colander, so that the excess of oil could be discarded.

I used filo pastry, sliced into squares. Placed about a tbsp of the filling at the top of the diamond, then rolled tightly and neatly, sealed the end with cornstarch and water and kept under the clingfilm, as filo dries very quickly. Right before serving I deep fried them in the wok and then served with a little dip made with sweet chilli sauce, soy and sesame oil. A touch of coriander would have been added in the ideal world.

Very pleased.