deep-fry
3.Slice the ginger thinly and soak the walnuts in lukewarm water, remove the fine skin and deep-fry. Drain off the oil.
5.We boil and mash them and cover them in butter, or we cut them into strips, deep-fry them and cover them with salt.
6.Heat the oil, then deep-fry the spring rolls, 2 at a time, until golden brown. Drain on kitchen paper. Serve the spring rolls with sweet chilli sauce and mixed salad leaves.
