Mystery rolls
Preparation time: 5 mins
Cooking time: 5 mins
Makes 8

1 Tbsp butter
1 cup green cabbage, finely sliced
1 carrot, peeled and grated
1 celery stick, finely sliced
1 brown onion, peeled,
finely sliced
1 chicken stock cube
150g cooked lamb, finely diced
2 tsp plain flour
Salt and pepper
8 spring-roll sheets
1 egg, beaten
Vegetable oil, for deep-frying
Sweet chilli sauce, to serve

STEP 1 Heat the butter in a large heavy-based pan and sauté cabbage, carrot, celery and onion for 3 minutes until softened. Crumble in the chicken stock cube and add the lamb. Sprinkle in  flour, turn the heat to high and cook for
1 minute. Season with salt and pepper.

STEP 2 Lay the spring-roll sheets on a flat surface and divide filling between them. Fold in the sides, and then roll up, leaving a 3cm margin at the end. Brush the margin with egg and press to seal.

STEP 3 Heat the vegetable oil in a large, deep-sided pan over a medium heat until a drop of beaten egg floats on contact. Deep-fry the rolls for
3-5 minutes until golden and crisp. Drain on absorbent paper towel, then serve with sweet chilli sauce.