Jersey Royal Potato and Jersey Crab Spring Rolls

Boil Jersey Royal potatoes until tender. Drain and let cool completely. Once cooled, dice into small pieces.

Melt the Jersey butter in a large frying pan over medium heat. Add the spring onions and grated carrot and sauté for 3-4 minutes until softened.

In a large mixing bowl, combine the diced Jersey Royal potatoes, cooked vegetables, Jersey crab meat, defrosted peas, chopped parsley, Jersey milk, and lemon juice. Season with salt and pepper to taste. Mix well.

Prepare a small bowl of flour and water slurry (1 tablespoon flour + 2 tablespoons water).

Lay out one spring roll wrapper on a clean, flat surface. Keep the remaining wrappers covered with a damp cloth to prevent them from drying out.

Place approximately 2 tablespoons of the filling mixture in the center of the wrapper. Do not overfill.

Fold the bottom corner of the wrapper over the filling. Fold in the two side corners, creating an envelope shape.

Roll the spring roll tightly from the bottom up, sealing the final edge with a little of the flour slurry. Repeat with the remaining wrappers and filling.

Preheat oven to 200°C (180°C fan/ Gas Mark 6).

Lightly brush each spring roll with vegetable oil.

Place the spring rolls on a baking sheet lined with parchment paper.

Bake for 20-25 minutes, or until golden brown and crispy, flipping halfway through.

Serve immediately and enjoy!