Spicy Spring Rolls

I bought a sauce to go with these spring rolls, but it smelt a lot nicer than it tasted, so I went without. It's ok though, these spring rolls were still quite juicy.

*all vegetables are diced very small

- 1 medium carrot
- 2 sticks of celery                    
- vegetable oil
- 1/2 red capsicum
- 2 large mushrooms
- 2 teaspoons finely grated ginger
- 1 cup finely shredded cabbage
- 1/4 cup cold water
- 2 teaspoons cornflour mixed with 1 tablespoon rice wine or vinegar
- 1/2 teaspoon sesame oil
- 1 1/2 tablespoons soy sauce
- 3 tablespoons sweet chilli sauce
- 2 tablespoons chopped macadamia nuts
- spring roll sheets

1. Prepare all vegetables and stir fry them in a frypan for about 3 minutes. Add the cold water, cover the pan and cook until the vegetables are soft.

2. Make a well in the middle and pour the cornflour mixture into it. Allow to thicken.

3. Add the sesame oil, soy sauce, and sweet chilli sauce. Coat the vegetables and allow to cool. Add the macadamia nuts to the cold vegetables.

4. Place the spring roll sheets on a clean bench, place a spoonful of mixture on the sheet, leaving a 2cm margin. Fold the sides in to slightly cover the vegetables, and roll.

5. Heat remaining oil in a deep frypan, Drop 1/2 the rolls into the hot oil and fry until golden. Drain.