Buy spring roll wrappers from your local Asian store. They are more than half the price than on-line. Finely chop all the vegetables and keep in separate bowls.

Add a little oil to a frying pan or wok and fry each vegetable in turn starting with the hardest. Onion, celery, cabbage, then continue with the softer ingredients. Add the garlic and ginger paste and add black pepper to taste. You can loosen up the mixture with a little veg stock. Add the curry powder and stir until the veg is cooked but still slightly crunchy. Whilst the veg is cooking you can fry off the chicken until cooked thoroughly before chopping finely or putting in a food processor.

Mix a little cornflour and water until combined and brush each pastry around the edge. Add a tablespoon of mixture to the lower centre of the pastry sheet.

Turnover the bottom over the mixture whilst tucking in the sides.

Try to line up the sizes at right angles.

Roll up the bottom until you reach the top. Each spring roll should be about the same size.

The mixture can be made in larger batches for freezing.

Deep fry a few at a time in hot oil for approximately 4 minutes but use a thermometer to check the centre is over 75 degrees centigrade for two minutes. (Remove carefully from the oil with tongues first) If it doesn’t reach this temperature, re submerge into the oil until it does.