Indonesian spring rolls

2 large carrots peeled

2 tablespoons peanut oil

300 grams chicken breast boneless, skinless, finely diced

2 spring onions finely sliced

2 finely chopped garlic cloves

1 red chilli seeded

1 large handful bean sprouts

1 Chinese cabbage finely shredded

1 daikon radish peeled and cut into thin strips

150 grams vermicelli noodles cooked

2 tablespoons finely chopped coriander

2 tablespoons sweet chilli sauce

1 tablespoon sambal oelek

300 grams spring roll wrapper or spring roll wrapper dough, kept under a damp cloth

plain flour or cornflour, for dusting

vegetable oil for deep-frying

salt

freshly ground black peppercorns