spring rolls with a honey and lime leaf dressing
	Serves 6 + vegan I have included this dish on the basis of the honey and lime leaf dressing alone. It is intense, hot, aromatic and sweet at the same time and transforms the ordinary spring roll into a crunchy delight.		aubergine torte goats cheese bruschetta baked brie waffles sweet potato frittata spring rolls roast fennel filo aubergine involtini walnut and olive trotolle spinach and feta tart Halloumi tikka

	For the rolls 1 pack of large spring roll wrappers sesame oil 2 courgettes 1 sweet potato 2 peppers 2 carrots 1 thumb of ginger 2 cloves of garlic Soy sauce Honey and lime leaf dressing	First slice the courgettes, peppers and carrots into thin strips. Place some sesame oil in wok over a high heat and add the sliced vegetables. Wok fry them for three minutes then add the crushed garlic and fine grated ginger. Cook for two more minutes and then finish with a good dash of soy sauce. Allow the mixture to cool Meanwhile, cut the sweet potato into slices and pan fry it in vegetable on both sides until it is browned and completely cooked through. Cool it down and cut it into thin strips. Mix all of the vegetables together and use them to fill the spring roll wrappers. Have one of the points of the wrapper facing you. Place some of the mix one third of the way up the wrapper and roll tightly to half way. Fold over the corners left and right and continue to roll to the end. Mix the cornflour with a little water and use it to seal the spring roll like glue. To make the dressing simply place all of the ingredients into a non aluminium pan and simmer them together for twenty minutes. To serve deep fry the rolls at 140°C and drain well. Place the dressing in a small dipping pot.
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