Chicken and vegetable spring rolls
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
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