Taiwanese-style salad wraps

Method

1. Heat the oil in a wok over a moderate heat, pour in the eggs and keep tilting the pan so that they set in a thin layer - like for an omelette. Turn out and cool slightly, before cutting the omelette into thin strips. Leave on one side while you prepare the rest of the filling.

2. Heat two tablespoons of vegetable oil in the same wok, over a moderate heat, and add the diced tofu and soy sauce. Heat through for about 30-seconds before removing from the pan.

3. Arrange the spring roll wrappers on a counter and place small heaps of omelette strips, stir-fried tofu, shredded chicken, cucumber and blanched beansprouts in the centre of each one.

4. Mix the brown sugar with the peanuts and sprinkle over the filling ingredients. Fold-in the opposite ends of each wrapper to make a neat package, and serve straight away with a dipping sauce.

5. Try making your own dipping sauce by combining light soy sauce, rice vinegar, a touch of sugar, and shredded coriander leaves. Adjust quantities to suit your own taste preferences - more vinegar if you fancy a sharp-tasting sauce, or extra sugar for a more mellow flavour.

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Ingredients

For the omelette

2 tbsp vegetable oil
4 Eggs, beaten
0.5 tsp Salt
0.5 tsp pepper

For the tofu

2 tbsp vegetable oil
125g Tofu, cut into 1cm cubes
1 dash of Soy sauce

For the salad

1 Chicken breast, 125g, ready-cooked, shredded
4 cm Cucumber, shredded
125g bean sprouts, blanched
60g Spring onions, finely sliced lengthways
8 spring roll wrappers

For the peanut topping

100g Peanuts, unsalted, roughly crushed
2 tsp brown sugar

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