Crispy spring rolls

Method

1. Prepare your leftover vegetables of choice and combine them in a food processor.
2. Make the filling by cooking the blended mix on the stove on a medium heat until the vegetables are soft and cooked.
3. Pour over the soy and sesame oil and cook for a further 2 minutes, then set aside.
4. Fill a bowl with warm water. Dip a rice paper sheet into the water for about 10-15 seconds until it softens. Lay the softened sheet flat on a clean surface.
5. Place the filling in the centre of the rice paper sheet. Add any herbs you’d like to use here too.
6. Fold the bottom edge of the wrapper up over the filling, then fold in the sides, and roll tightly from the bottom to the top. Repeat with the remaining wrappers and filling.
7. Fry your rice paper rolls until golden brown.
8. Add toppings and enjoy with a dipping sauce!