Deep-fried spring rolls

Method

1. For the filling, heat the vegetable oil in a wok set over a medium-high heat. Add the garlic and stir-fry for 30 seconds until golden. Add the remaining filling ingredients and stir-fry for 4-5 minutes, moving everything in the wok continuously until the vegetables have softened. Remove from the heat, transfer to a colander or sieve and leave to drain and cool for 15 minutes.
2. To make the rolls, divide the filling into 8-10 equal portions. Put a sheet of pastry on a clean work surface with a corner pointing towards you and put
   1 portion of the filling on the bottom half. Moisten the top corner with egg white. Fold the bottom corner of the pastry over the filling, ensuring it’s tucked in neatly and tightly. Next, fold the right side of the pastry into the centre, pulling it taut across the filling. Repeat with the left side. Roll up the filling in the pastry away from you to create a log-shaped parcel. The egg white at the top corner will seal it shut. Repeat with the remaining pastry and filling.
3. Fill a wok or large heavy-based pan one third full with vegetable oil and set over a medium heat. Once the oil is hot enough to brown a cube of bread in 40 seconds, put 1 roll on a slotted spoon and lower it carefully into the hot oil. Add 4 more rolls, one at a time, then cook for 5 minutes until golden brown, turning them halfway through. Remove the rolls and drain on kitchen paper while you cook the next batch. Serve with sweet chilli sauce