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Ingredients

• 1 tbsp oil
• 3 cloves garlic, chopped
• 2.5 cm ginger, chopped
• 6 spring onions, chopped
• 1 red chilli, chopped
• 6baby carrots, grated
• 12 chestnut mushrooms, grated
• 55 g bean sprouts
• 1/2 red pepper, diced
• 2 tsp palm sugar or dark brown sugar
• 2 tsp black bean sauce
• black pepper
• 4-5 tbsp chopped fresh basil
• 4-5 tbsp chopped Thai holy basil
• 4-5 tbsp chopped coriander
• 1 tbsp coconut cream
• 1 tbsp fresh lime juice
• 30 large spring roll wrappers
• 3 egg yolks, beaten

• 3 preserved lemons, finely chopped
• 1 tbsp fresh lime juice
• 4 spring onions, chopped
• 10 cherry tomatoes, finely chopped
• 1/2 red chilli, finely chopped
• 1/2 cucumber, finely diced
• 1/2 red pepper, finely chopped
• 4 tbsp mint leaves, chopped
• 4 tbsp chopped coriander
• 1 tbsp white wine vinegar

Description

Steve Blacknell's Flavourful Recipe For Vegetable Spring Rolls Served With A Piquant Pickled Lemon Salsa Makes A Great Party Nibble

UK TV