• 2 tbsp oil
• 200 g (1 cup) bean curd
• 100 g (3 oz) string beans, cut diagonally into 2 cm (1 in) pieces
• 1 medium carrot, cut into thin strips
• 100 g (3/4 cup) shredded white cabbage
• Salt and pepper
• 12 spring roll wrappers, steamed
• 12 lettuce leaves
• 130g (1 cup) cooked chickpeas

Brown Sauce:

• 200 g (1 cup) brown sugar
• 500 ml (2 cups) water
• 1 tsp salt
• 2 tbsp soy sauce
• 2 tbsp corn starch
• 60 ml (1/4 cup) water
• 1/2 head of garlic, cloves peeled and crushed

Cooking Methods:

• To prepare brown sauce, blend sugar, water, salt and sauce sauce bring to the boil and simmer for 5 minutes. In a small bowl blend cornstarch with water until smooth. Stir into the saucepan. Simmer until the mixture thickens, about 10-15minutes.
• Heat oil in a pan and fry bean curd. Remove the pan and cut into narrow strips. Set aside.
• Blanch the string beans, carrot strips and cabbage by plunging in boiling water in 5 minutes. Drain immediate and plunge into a boil of iced water. Drain well then season with salt and pepper.
• Steam a spring roll wrapper for about 5 minutes. Line a wrapper with a lettuce leaf. Spoon 2 or 3 tbsp of blanched vegetables onto the lettuce leaf. Add about 1 tbsp of the chickenpeas and the cooked bean curd. Roll wrapper and tuck in the end of the seal completely. Repeat with remaining vegetables and wrappers. Serve with brown sauce and crushed garlic.
• Serves: 4