Spring rolls and dipping sauce

In case anyone is flagging accompanying me on my walk to Europa Point, I thought I would put up a quick food post.

I am not a fan of packaged food. At all.

I make all our soups, sauces, and casseroles - the only occasional lapse is when I buy some vegetarian escalopes or steaks from the supermarket. We all run out of inspiration at times, and they are handy to pull out of the freezer.

But I must confess I do like the spring rolls at Marks and Spencer. They are excellent. They are not cheap - £2.99 for six tiny rolls - ie 50p each. In fact I was feeling so mean the other day that I only cooked three and split them in half to serve as a starter.

I was very pleased with myself at this economic measure - especially as it meant I could have the remaining three all to myself for lunch the following day.

Spring rolls need a good dipping sauce. So into the pot went:

extra virgin olive oil
soya sauce - tamari
ginger (fresh)
parsley (from the finca)
garlic
some fresh green onion
wine vinegar
chilli sauce - I would have preferred fresh chillies but had used them all.

I made enough dipping sauce for the following day. Until someone decided to mop it up with his bread. Oh well, at least it was enjoyed.