delicious little crispy rolls are ideal as both starter and snack.
Spring roll wrappers are now available from major supermarkets or
2-3 tbsp vegetable oil
2 Chinese leaves, finely shredded
50g (2 oz) tinned water chestnuts, finely
1 large carrot, cut into matchsticks or
75g (3 oz) bean sprouts
2 salad onions, shredded
1 tsp five-spice powder
1/2 tsp sugar
1/2 tsp salt
2 tbsp hoisin sauce
12 spring roll wrappers
1 tsp cornflour mixed with a little water
soy sauce, to serve
Heat 1 tbsp of the oil in a large wok or
frying pan and stir-fry the Chinese leaves, water chestnuts, carrot
bean sprouts, salad onions and five-spice over a high heat for 1-2
minutes until beginning to soften.
Stir in the sugar, salt and hoisin sauce
and remove from the heat. Set aside to cool slightly.
Open out the spring roll wrappers and
place a spoonful of the stir-fried vegetable mixture on each one. Roll
up tightly, tucking in the edges, brush the final edge with the
cornflour paste, then press down well to seal.
Shallow-fry the spring rolls for 4-5
minutes in the remaining oil, turning occasionally, until crisp and
golden. Serve with a little soy sauce for dipping and drizzling.