Crispy Vegetarian Spring Roll

Ingredients -

20 pieces spring rolls
1 cup spicy aioli dip
2 medium size bell pepper julienne and soaked in iced water
1 bunch coriander,picked
1 cup daikon,julienne cut and soaked in iced water
1 cup shallots,peeled and slice
1/4 cup Tomato oil
1/4 cup chili oil
1/4 cup sesame oil

Procedure -

Remove the spring rolls from the packet and allow to defrost.Deep fry the spring rolls until golden brown.Ensure that the oil is hot and do not over load the fryer as this will drop the temperature of the oil and the spring roll will become oily and greasy.Remove from the fryer and place on to trays with paper towels.Remove the daikon sprout,shallots and red bell pepper julienne from the water and allow to drain.Place all the ingredients into large stainless steel bowl.Toss over with the sesame oil and season to taste.Arrange a mound onto the plate and place the sauce in the porcelain dish to the back of the salad.Lay three spring rolls onto the plate with the picked coriander leaves and drizzle the chili oil lightly over the plate.

Serves six to eight person

Nutrition per serving -

3007 calories,221g fat,37g protein,252g carbohydrate,29g dietary fiber,0mg cholesterol,346mg sodium