Makes 40
INGREDIENTS
225g/8oz fresh bean sprouts flour, for dusting
115g/4oz tender leeks or spring onions (scallions)
oil, for deep-frying
115g/4oz carrots
115g/4oz bamboo shoots, sliced
115g/4oz white mushrooms
3-4 tbsp vegetable oil
1 tsp salt
1 tsp light brown sugar
1 tbsp Chinese rice wine or dry sherry
1 tbsp light soy sauce
20 frozen spring roll skins, defrosted
1 tbsp cornflour paste
flour, for dusting
oil, for deep-frying
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Crisp Spring Rolls
Cut all the vegetables into thin shreds, roughly the same size and shape as the bean sprouts.
Heat the oil in a wok and stir-fry the vegetables for about 1 minute. Add the salt, sugar, soy sauce and wine or sherry and continue stirring
for 1/1/2—2 minutes. Remove and drain the excess liquid, then leave to cool.
To make the spring rolls, cut each roll skin in half diagonally, then 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 once.
Fold in both ends and roll once more, then brush the upper edge with a little cornflour (cornstarch) paste, and roll into a neat package.
Lightly dust a tray with flour and place the spring rolls on the tray with the flap-side down.
To cook, heat the oil in a wok or deep-fryer until hot, then reduce the heat to low. Deep-fry the spring rolls in batches (about 8—10 at a
time) for 2—3 minutes or until golden and crispy, then remove and drain. Serve the spring rolls hot with a dip sauce such as soy sauce or Spicy Salt and Pepper.
