These lovely crunchy parcels are cooked versions of the raw rice paper rolls. They are perfect for the cooler months and are a great way of tidying up veg that are looking a little ‘tired’. You may wish to add some diced smoked tofu into the filling mix if this is your main meal. You can make the filling in advance and allow it to cool

Filling:

5 spring onions, including greens, finely chopped

1 tbsp snipped chives

1 tbsp chopped coriander, leaves and stalks separated

2 teasp finely chopped ginger

130g peeled carrot, grated

100g pointed cabbage, finely chopped

120g shitake or enoki mushrooms, finely chopped

2 tbsp sesame oil to fry

Salt and pepper

Parcels:

4x 18mm rounds of rice paper sheets (not the super thin ones)

Light oil to fry

Dipping sauce:

2 tbsp soy sauce

2 tbsp rice vinegar

A few drops of chilli oil to taste

To serve:

Salad leaves

Coriander leaves

• Start by frying the spring onions, chives and coriander stalks in a medium sized saucepan for 2-3 minutes in the sesame oil. Add the ginger and carrot and cook for a further minute then add the cabbage. Once cooked through – about 2-3 minutes – add the mushrooms and cook gently until any moisture has gone and all veg are soft. Season well and set aside to cool a little

• Meanwhile, mix the dipping sauce ingredients together in a shallow bowl. Set aside

• When you are ready to serve, soak each rice paper sheet in warm water (cold doesn’t work as well) for 5-10 seconds. Once pliable and the pattern has gone, remove from the water and lay out on a flat surface. Place a quarter of the filling in the centre then fold in the sides to make a sealed parcel about 10 x 7cm. Repeat for the other 3 parcels

• Place a frying over a high heat with a tablespoon of light cooking oil. Gently place the parcels in the pan and cook for 4-5 minutes on each side until crispy and golden. (The side with the folds takes longer to cook). Make sure that they don't stick together

• Serve immediately with salad, coriander leaves and the dipping sauce