Spring Rolls - cooking recipe

Ingredients

1 small carrot, grated
1/4 None Chinese cabbage, finely shredded
4 None green onions, thinly sliced
1 piece (2 inches) ginger, peeled and grated
2 cloves garlic, crushed
14 oz boneless skinless white fish fillets, chopped
28 sheets (6 inches) rice paper rounds
1/4 cup sugar
1 tbsp white vinegar
1/2 small cucumber, seeded and finely chopped
1/2 small red onion, finely chopped
1/4 cup roasted peanuts, chopped
None None Oil, for deep frying

Preparation

Combine carrot, cabbage, green onions, ginger and garlic in large bowl; mix well. Add fish; toss gently.
Dip a sheet of rice paper in warm water for about 30 seconds, or until just softened. Place on a clean tea towel on work surface. Place 1 tbsp fish mixture diagonally along the center. Fold over sides. Roll up firmly to enclose filling. Repeat with remaining rice paper and fish mixture.
For the dipping sauce, combine sugar, vinegar and 3/4 cup water in a small saucepan. Stir on high heat until sugar has dissolved. Remove from heat. Stir in cucumber and red onion.
Heat oil in a medium saucepan on high heat until a cube of bread sizzles as soon as it is added. Cook rolls in batches for 3-4 mins, until crisp. Drain on paper towels. Stir peanuts into dipping sauce and serve with hot spring rolls.