INGREDIENTS

■ 140g|5oz potato finely diced, about 1 cup

■ 50g|2oz onion finely diced, about 1/2 cup

■ 50g|2oz carrot finely diced, about 1/2 cup

■ 50g|1/2 cup frozen peas

■ 1/2 teaspoon of garlic, finely chopped

■ 1/2 teaspoon of ginger finely chopped

■ 1 red chilli finely chopped

■ 1/2 teaspoon of curry powder

■ 2 tablespoons of oil

■ 1/4 teaspoon of saffron threads

■ 1/4 cup of boiling water

■ squeeze of fresh lemon juice

■ 1 tablespoon of fresh coriander, chopped

■ 1/4 teaspoon of salt

■ 7-8 15cm|6" spring roll wrappers

■ 2 tablespoons of water mixed with a little cornflour to seal the wrappers

■ 1/2 litre|quart of oil for deep frying

DIRECTIONS

1. Put the saffron threads in bowl, add boiling water, stir and set aside. Finely dice the onion separately, and then the potato and carrot. Finely chop the garlic, ginger and chilli.

2. Heat the oil in a frying pan, on medium heat add the onions and cook 2-3 minutes until softened, stir in  the garlic, ginger, curry powder and chilli and cook 1-2 minutes. Stir in the saffron water, the potatoes, carrots, salt and bring to a simmer. Reduce the heat, cover and cook 10 minutes stirring from time to time, add little more water if necessary. Add the peas and continue to cook covered until the potatoes and carrots are cooked 3-5 minutes.

Stir in chopped coriander and lemon juice and check the seasoning. Transfer the vegetables to a bowl and set aside to cool completely.

Assembly:

1. Whilst the filling is cooling slack frozen pastry for 10-15 minutes at room temperature before peeling off 7-8 sheets of pastry. (Return remaining pastry to the freezer well wrapped). Stack up the wrappers and cut to 3 x 5cm|2" wide strips, cover with a cloth to prevent them drying out.

Mix the cornflour with the water.