Ben’s Spring Rolls

Serves 4


4 medium potatoes peeled and quartered and boiled until tender

6 large leaves of Swiss chard, stalks and leaves separated

1 head Cavalo Nero leaves stripped from the stalk

1⁄4 Chinese cabbage finely shredded

1⁄2 Butter cabbage

1⁄2 Savoy cabbage

3 onions sliced

1 tablespoon finely grated ginger

1 tablespoon chopped garlic

3 tablespoons curry powder

1 vegetable stock cube

1 litre sunflower oil

Sweet chilli sauce

Large rice paper roll wrappers


Blanche all of the cabbages except the Chinese cabbage in salted boiling water until tender. Drain and allow to cool. Once cool squeeze dry and chop. Set to one side. In a wok or large pot, heat two tablespoons of sunflower oil. Add the onions and a good pinch of salt, sauté until soft. Add the ginger, garlic, curry powder and vegetable stock cube and sauté until aromatic, about 2 minutes. Then add the chopped cabbages and sauté until the cabbage wilts down and the flavours blend well – about 5 minutes. Finally add the Chinese cabbage and boiled potatoes and stir well. Remove from the heat and allow to cool. To make the spring rolls, soak the large rice paper roll wrappers in warm water until soft. Remove to a clean board and pat dry. Place two tablespoons of vegie mix in the centre of the rice paper. Fold over the bottom edge and gently pull firm. Fold in both edges and continue to roll into a cigar shape. Ensure that they are well sealed at the edges and the final fold and put on a tray. Repeat with the rest of the filling. You will get at least 20.Then heat the remaining sunflower oil in a work until hot (180 degrees) and fry the rice paper rolls a few at a time until golden and crisp. Serve with sweet chilli sauce.