Slice the carrot into long, thin lengths.

Then cut into long, thin ‘julienne’ sticks.

Cut the leek into three, halve, then cut into sticks.

Slice the celeriac and celery, then cut into julienne sticks as before.


2)Halve the onion lengthways, then slice thinly.

Slice the peppers into sticks. Cut the chilli into thin shreds.

Cut the ginger into small julienne sticks and chop the garlic.

Mix everything together in a bowl with half the picked herb leaves.

3)Heat olive oil in a wok until very hot and add half the veg.

Toss for 30 secs to wilt, then remove from the heat, season and toss in soy and sesame oil.

Drain in a colander set over a bowl.

Repeat with remaining veg.

Mix in bean sprouts, sesame seeds, remaining herbs and extra soy, if liked.

4)When the filling has cooled, peel off a spring roll wrapper – it will feel slightly sticky.

Cover the remainder with a tea towel.

Lay the wrapper on a board and brush the edges with egg white.

Spoon a sixth of the vegetables in a line on the top third of the wrapper.