2 tablespoons oil
200g (1 cup) bean curd
100g (3 oz) string beans, cut diagonally into 2 cm (1in) pieces
1 medium carrot, cut into thin strips
100g (3/4cups) shredded white cabbage
salt and pepper
12 spring roll wrappers, steamed
12 lettuce leaves
130 g (1 cup) cooked chickpeas
200g (1cup) brown sugar
500 ml (2 cups) water
2 tablespoons soy sauce
2 tablespoons cornstarch
60 ml (1/4cup) water
1/2 head of garlic, cloves peeled and crushed
To prepare Brown Sauce, blend sugar, water, salt and soy sauce, bring to the boil then simmer 5 minutes.
In a small bowl, blend cornstarch with the water until smooth. Stir into the saucepan. Simmer until mixture thickens, about 10 to 15 minutes.
Heat oil in a pan and fry bean curd. remove from pan ad cut into narrow strips. Set aside.
Blanch the string beans, carrot strips and cabbage by plunging in boiling water for about 5 mins. Drain immediately and plunge into a bowl 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 to 3 tablespoons of the blanched vegetables onto the lettuce leaf. Add about 1 tablespoon of chickpeas and the cooked bean curd. Roll wrapper and tuck in the ends to seal completely. Repeat with the remaining vegetables and wrappers.
Serve with Brown sauce and crushed garlic.