Tung Tong with Pork and Water Chestnut

Finely dice the carrot and water chestnuts, and mince the garlic, shallots and coriander root.

Bring a small pan of water to the boil and blanch the spring onion tops for 20 seconds until pliable, then drain and set aside for tying.

Separate the spring roll wrapper squares and cover them with a damp cloth to stop them drying out.

Heat the 2 tablespoons of vegetable oil in a wok over medium heat and stir-fry the garlic, shallots and coriander root for 2 minutes until fragrant.

Add the minced pork and stir-fry for 6 minutes, breaking it up with a spatula, until no longer pink and a meat thermometer inserted into the centre of the mixture reads at least 71°C.

Add the carrot, water chestnuts, light soy sauce and white pepper, and stir-fry for 3 minutes until the vegetables are tender-crisp.

Stir in the cornflour and water mixture and cook for 1 minute until the filling thickens and holds together, then remove from the heat.

Tip the filling onto a plate and spread it out to cool for 5 minutes.

Place a heaped teaspoon of filling in the centre of each wrapper, gather the corners up around the filling to form a small pouch, and tie tightly just below the top with a blanched spring onion strip.

Heat the deep-frying oil in a wok or deep saucepan to 180°C and fry the pouches in batches for 3 minutes, turning occasionally, until golden and crisp.

Lift the pouches out with a slotted spoon, drain on kitchen paper, and serve hot with the sweet chilli sauce.