Vegetarian spring rolls with sticky chilli sauce Recipe

Ingredients

• 2 tsp cornflour
• 1 tbsp water
• 300 g packet frozen spring roll pastry sheets, thawed
• 2 litres vegetable oil, for deep-frying
• Sweet and sour sauce, to serve
• Filling
• 15 g sliced dried shiitake mushrooms
• 2 cloves garlic, crushed
• 1 tbsp finely grated fresh ginger
• 2 tsp soy sauce
• 2 tsp sesame oil
• 2 tbsp vegetable oil
• 3 cups finely shredded Chinese cabbage
• 5 green spring onions, cut into thin matchsticks
• 1 carrot, peeled, cut into thin matchsticks
• ½ x 230 g can sliced water chestnuts, drained, cut into thin matchsticks
• Sticky chilli sauce
• ⅓ cup sweet chilli sauce
• ¼ cup kecap manis
• 1 tbsp lime juice
• 1 tbsp chopped chives
• 1 tsp sesame oil
• 1 tsp cornflour
• ¼ cup white vinegar
• ⅔ cup pineapple juice
• ¼ cup brown sugar
• ¼ cup tomato sauce