Spring Rolls

Step 1: Add flour and water together and mix to create a paste. This will act as a glue for spring roll wrappers. Reserve.

Step 2: In a wok over high heat add the oil, garlic, ginger, carrots, red pepper, yellow pepper, celery, cabbage and snow peas. Sauté for 2 - 3 minutes.

Step 3: Add the soy sauce, oyster sauce and black pepper.

Step 4: Continue to sauté a further 2 minutes.

Step 5: Remove from wok and allow to cool in a strainer set over a bowl.

Step 6: Do not press on mixture, allow to drain for approximately 20 minutes.

Step 7: Separate a spring roll skin and lay on a dry surface with one of the points facing towards you. Place a heaping 1/2 cup of filling about 1/2 inch in from the point.

Step 8: Fold the point over the filling and pull in the filling to make it tight.

Step 9: Tuck the flap under the filling and roll the skin on it once,

Step 10: Take the triangles of wrap that have formed on either side and fold them, as if making an envelope

Step 11: The wrap is now a long rectangle with a point at the bottom. Roll the stuffed end as tightly as possible until on the triangle at the bottom is left unrolled. Spread a little flour/water paste then continue to roll to seal off.

Step 12: Heat vegetable oil in wok to 375ºF.

Step 13: Add spring rolls 3 at a time as to not over crowd.

Step 14: Deep fry until golden brown, approximately 7 minutes

Step 15: Remove and drain on paper towels.

Step 16: Serve hot with apricot ginger sauce.