Spring Rolls Recipe

Ingredients

Serve 6

• 2 tbsp extra-virgin olive oil

• 1 stalk celery, finely chopped

• 4 oz/125 g mung bean sprouts

• 3 oz/90 dried black Chinese mushrooms, cut in very thin strips

• 2 oz/60 g carrots, cut in very thin strips

• 2 oz/60 g bamboo shoots

• 1 tsp soy sauce

• 1 tsp sesame oil

• 1/2 tsp salt

• 1/2 tsp sugar

• 12 spring roll wrappers

• 1 tbsp all-purpose/plain flour

• 1 tbsp water

• 1 quart/1liter oil, for frying

Method:

1. Heat the extra-virgin oil in a wok and sauté the celery for 3 minutes.

2. Add the bean sprouts, black mushrooms, carrots, and bamboo shoots and stir-fry for 5 minutes. Add the soy sauce, sesame oil, salt, and sugar.

3. Divide the filling into 12 equal portions. Wrap one portion of filling in each of the spring roll wrappers.

4. Mix the flour and water to form a smooth paste. Use the paste to seal the spring rolls.

5. Heat the oil to very hot in a large frying pan and fry the spring rolls until golden brown.

6. Remove with a slotted spoon and drain well on paper towels. Serve immediately.