Crispy Crunchy Spring Rolls

1. In a hot pan add a dash of Dolce Vita Light Olive Oil in which you can add the spring onions, green bell peppers and ginger.

2. Give it a good toss.

3. Add Dolce Vita Balsamic Vinegar to deglaze and put in another bowl.

4. Blend the sun-dried tomatoes with the Meishi Orange Panko Breadcrumbs, Parmesan cheese, salt and pepper to taste.

5. Add some chopped chives and give it a nice mix, don't need to make it too smooth.

6. Mix with the spring onions and bell peppers.

7. In a small bowl make a paste with 2 tbsp cornflour and 1 tsp stock.

8. Brush a sheet of Meishi Vietnamese Gluten-Free Spring Rice Paper Roll with the cornflour paste.

9. Put a few basil leaves. Top them with the mozzarella and tomato mix.

10. Roll the spring roll into a long cylindrical shape.

11. Using cornstarch and stock as a binding agent.

12. Deep fry till golden brown and serve with the basil dip.