Mushroom and bean sprout spring rolls

1. 1

   To make the spring rolls, blanch the beansprouts, cabbage and carrot in a saucepan of boiling water for 1 minute. Drain and leave to cool completely.

2. 2

   Wrap the blanched vegetables up with the mushrooms in kitchen paper and squeeze out all the excess moisture - if this moisture is not removed, the spring rolls will explode in the fryer!

3. 3

   Mix the dry vegetables with the noodles and season with sugar and salt, if using.

4. 4

   Lay a spring roll wrapper out flat on a clean work surface, placed to form a diamond shape.

5. 5

   Spoon 25g/1oz of the filling onto the wrapper about 2cm/¾in up from the bottom point of the diamond.

6. 6

   Flip the bottom point of the wrapper over the filling and roll up until you reach the 3 o’clock and 9 o’clock points on the diamond wrapper shape. Fold each point in and continue rolling up.

7. 7

   Mix the flour with 2 tablespoons water in a small bowl. Seal the top point of the roll with the flour mixture. The roll should be 10cm/4in in length and 3cm/1¼in in diameter.

8. 8

   Repeat the wrapping process with the remaining filling and wrappers.

9. 9

   Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

10. 10

    Deep-fry the spring rolls, in small batches, for about 3-4 minutes or very carefully measure with a cooking thermometer until the internal temperature reaches 60C.

11. 11

    Carefully remove from the oil and transfer to drain on kitchen paper.

1 serving ≈ 105 g

Nutrition values are estimates. - means data is unavailable.