228g Carrots (grated on large cutter)
1 small can bamboo shoots (rinsed and cut into strips)
1 packet beansprouts (approx 228g) - blanched
85g dried Chinese mushrooms (soaked in warm water)
4 spring onions (finely sliced)
1 jar Wing Yip Yellow Bean Sauce
1 tsp minced ginger (or use fresh)
2 tsp minced garlic paste (or use fresh)
2 tbsp peanut or vegetable oil
1 packet spring roll wrappers
Vegetable oil for frying
1 tbsp flour mixed into a paste with water
Rinse bean sprouts well, discarding broken roots and bean casings. Drop into boiling water, drain and then into cold water. When beansprouts are cold drain well.
Squeeze water out of bamboo shoots and soaked mushrooms. Cut both into fine strips.
Heat 2 Tbs of oil in a pan or wok and fry minced garlic and ginger. Add carrots, bamboo shoots, Chinese mushrooms and the yellow bean sauce. Cover and cook for 4 minutes.
Now add beansprouts and sliced spring onions and cook for a further 2 minutes.
Season to taste and allow filling to cool. Filling should not be too wet
To Make Up Spring Rolls Place spoonful of filling (diagonally) in a corner of the wrapper. Roll spring roll away from you until you reach half of the wrapper.
Fold both sides of wrapper inwards and dab some flour past into the corner of the wrapper and finish making spring roll.
Repeat this process until you have used up all the filling.
Cook spring rolls in hot oil or a deep fat fryer until golden brown. Drain well on kitchen paper.