• 18 spring roll wrappers,  ~8cm (3 1/4in) square, thawed if frozen
  • oil for deep-frying
  • Sriratcha Sauce (or a preferred chillie sauce)
  • Plum Sauce
  • Ketchup
  • 120 ml Corn kernels
  • 130g (4 1/2oz) can water chestnuts, drained and chopped
  • 1 shallot, coarsely chopped
  • Green onion tops for ties.
  • 1 egg, separated
  • 2 Tbsp corn flour (cornstarch)
  • 60ml (4 Tbsp) water
  • bunch coriander (cilantro), chopped
  • salt and ground black pepper
  1. Make the filling. Place the baby corn, water chestnuts, shallot and egg yolk in a food processor or blender. Process to a coarseness that you prefer. Place the egg white in a cup and whisk it lightly with a fork.
  2. Put the corn flour in a small pan and stir in the water until smooth. Add the corn mixture and chopped coriander and season with salt and pepper to taste. Cook over a low heat, stirring constantly, until thickened.
  3. Leave to cool slightly, then place 5ml (1 tsp) in the centre of a wrapper. Brush the inner edges tops with the egg white, then gather up the points and press them firmly together to make a pouch or bag. Tie each with a single piece of green onion leaf
  4. Repeat with remaining wrappers and filling, keeping the finished bags and the wrappers covered.
  5. Heat the oil in a deep-fryer or wok until a cube of bread, added to the oil, browns in about 45 seconds. (180oC 360F)
  6. Fry the bags, in batches, for about 5 minutes, until golden brown. Drain on kitchen paper and serve hot, with the *sauce.

*Mix equal amounts of Sriratcha and Plum Sauce then you can add Ketchup a little at a time until you get to the right heat and flavour.

An alternative dipping sauce is to stay with the traditional Thai Dipping Sauce Nam Jim and add some ground peanuts to the finished sauce.