Recipe Method

1. Preheat the oven to 180°c.
2. Pour the Freshline vegetables into a roasting dish with the oil and garlic. Mix well and roast in the oven until cooked but still with a bit of crunch.
3. Stir in the vinegar, soy sauce, sesame oil, salt & pepper, and mix well.
4. Place the wrapper on a flat surface so that a corner is facing towards you forming a diamond shape with the wrapper.
5. Use +- two spoonfuls of the mixture per spring roll and spoon it about 4cm from the corner closest to you.
6. Roll it over once, then fold over both sides (left and right) towards the centre.
7. Continue rolling it into a cigar shape until you have a small triangle of flat wrapper above the cigar.
8. Using your fingers, brush the corn-starch water on this ‘triangle’ and then keep rolling to seal it.
9. Place each spring roll on a tray and cover with clingwrap while you make the sauce.
10. For the sauce: Mix together the sweet chilli, water, soy sauce and lime.
11. To fry the spring rolls: Pour oil into a small pot +- 4cm high.
12. Heat the oil over a medium heat.
13. Gently add the spring rolls one at a time, frying in small batches.
14. Carefully roll them in the oil so they cook evenly until golden brown.
15. Place them on a plate with paper towel to soak up any excess oil.
16. Serve the spring rolls with the dipping sauce and garnish with fresh lime wedges and coriander