Crispy Spring

Rolls
Ingredients
225g fresh bean sprouts
100g leeks or spring onions
100g carrots
100g bamboo shoots, sliced
100g white mushrooms
20 frozen spring roll skins, thawed
60ml vegetable oil
1 tsp brown sugar, light
1 tbsp soy sauce, light
1
tbsp
Chinese
rice
wine
1 tbsp cornflour paste

or

dry

sherry

1 tsp salt
Instructions
1) Slice all the vegetables into thin shreds, roughly the same size and shape as the bean sprouts.
2) Heat the oil in a wok and stir-fry the vegetables for about 1 minute.
3) Add the salt, sugar, soy sauce and rice wine or sherry and continue stirring for 1 - 2 minutes. Remove
and drain the excess liquid, then leave to cool.
4) To make the spring rolls, cut each spring roll skin in half diagonally, then place about 1 tbsp of the
vegetable mixture one third of the way down on the skin, with the triangle pointing away from you. Lift the
lower flap over the filling and roll it up once. Fold in both ends and roll once more, then brush the upper
edge with a little cornflour paste (a tip for making cornflour paste; mix 4 parts dry corn flour with about 5
parts cold water until smooth), and roll into a neat pack. Lightly dust a tray with flour and place the spring
rolls on the tray with the flap side down.
5) Heat the oil in a wok until hot, then reduce the heat to low. Deep-fry the spring rolls in batches (about 810 at a time) for 2-3 minutes or until golden and crisp, then remove and drain.
Serve the spring rolls hot with soy sauce.
Preparation time: 30 min