Spring roll burritos recipe

Ingredients

• Drizzle of olive oil
• ¼ small cabbage, thinly sliced
• 1 carrot, grated
• 200 g beansprouts
• 3 spring onions, thinly sliced
• 100 g chestnut mushrooms, diced
• 2 tbsp smooth peanut butter
• Drizzle of soy sauce
• 1½ tbsp garlic puree
• 3 tbsp golden syrup
• 6 tortillas
• Handful of sesame seeds

1. Drizzle the olive oil into a wok set over a low heat, add all the vegetables and cook them for 15 minutes.
2. While the vegetables are cooking, mix together the peanut butter, soy sauce, garlic purée and golden syrup in a bowl and set to one side.
3. Warm the tortillas, one at a time, in a pan over an extremely low heat to only allow the tortilla to warm through and not crisp the tortilla should become more flexible, reducing the risk of splitting during the rolling process.
4. Take one tortilla and place a spoonful of the vegetable mix into the centre, cover with a spoonful of peanut butter and garlic sauce and sprinkle with sesame seeds. To roll the burrito, fold the edge nearest to you over the filling, then press down and scrape the mixture towards you, encasing it in the centre of the burrito. Taking your little finger and thumb, press down firmly on the edges of the mixture through the burrito and trap all of the mixture inside. Now fold the two outer edges in left and right and roll the burrito away tightly.
5. Place the burritos in a pan over a low heat with a little oil, making sure you place the exposed flap downwards. After a few minutes, turn the burritos, making sure they are golden on both sides.
6. Serve immediately with the remaining sticky peanut butter and garlic sauce.