Mini Spring Rolls

200g can bamboo shoots, srained

2 sticks celery

2 medium carrots

1 tablespoon oil

1 colve garlick crushed

1 small fresh red chilli, finely chopped

½ teaspoon sambal oelek

50 small spring roll wrappers

1 egg white, lightly beaten

Oil for deep-frying

Dipping sauce

1 teaspoon sambal oelek

1teasopoon grated fesh ginger

1 clove garlic, crushed

1 tablespoon chopped fresh basil

2 teaspoons chopped fresh coriander

2 tablespoons cider vinegar

1 tablespoon brown sugar

Cut bamboo shoots, celery and carrots into thin strips about 5 cm long.  Heat oil in medium frying pan, add garlic, chilli and vegetables, stir over medium heat for about 3 minutes or until vegetables are soft.  Stir in sambal oelek, cool to room temperature. 

Place a heaped tablespoon of vegetable mixture on 1 side of a spring roll wrapper and egg white.  Deep-fry rolls in hot oil until golden brown; drain on absorbent paper.  Serve with dipping sauce.