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Chicken and vegetable spring rolls
- 1 tbsp groundnut oil, plus extra for deep-frying
- 200g/7oz skinless chicken breast
- 4 dried Chinese mushrooms
- 1 tbsp light soy sauce
- 1 tbsp five-spice powder
- 1 tsp grated fresh root ginger
- 75g/3oz beansprouts
- 2 large spring onions
- 1 small carrot
- 1 tbsp oyster sauce
- tbsp light soy sauce
- sea salt and ground white pepper
- 16 ready-made large spring roll wrappers
- 1 egg yolk
Directions:View on BBC Food
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