Ingredients

• 1 tbsp groundnut oil
• plus extra for deep-frying
• 200g/7oz skinless chicken breast fillets
• chopped into small pea-sized pieces
• 4 dried Chinese mushrooms
• soaked in hot water for 20 minutes
• drained and finely chopped
• 1 tbsp light soy sauce
• 1 tbsp five-spice powder
• 1 tsp grated fresh root ginger
• 75g/3oz beansprouts
• 2 large spring onions
• finely sliced lengthways
• 1 small carrot
• julienned
• 1 tbsp oyster sauce
• ½ tbsp light soy sauce
• sea salt and ground white pepper
• 16 ready-made large spring roll wrappers
• thawed if frozen (available from Asian supermarkets)
• 1 egg yolk
• beaten

Directions

• Heat a wok until smoking and add the groundnut oil
• then add the chicken and mushrooms and stir-fry for 1-2 minutes. Season with soy sauce and five-spice powder
• then remove from the wok and set aside to cool for ten minutes. Wipe the wok clean with kitchen paper.
• Place the grated ginger
• beansprouts
• spring onions and carrot into a bowl
• then add the chicken and mushrooms and season with the oyster sauce
• soy sauce
• sea salt and ground white pepper. Stir well to combine.
• Lay two spring roll wrappers one on top of the other (the extra thickness will prevent the skin from breaking) and position so that the corners are pointing upwards
• downwards and to the sides.
• Spoon two tablespoons of the filling into the centre of the wrapper. Brush each corner of the wrapper with the cornflour paste
• then bring the two opposite corners on the sides together and
• keeping your finger on those edges
• bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner. Tuck the top edge in and seal it with a little of the beaten egg yolk. Repeat with the remaining spring roll wrappers and filling.
• Heat the wok over a high heat and fill the wok to a quarter of its depth with groundnut oil. Heat until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes
• or until golden-brown. Remove with a slotted spoon and drain on kitchen paper.
• Transfer the spring rolls onto a plate and serve immediately.