Ingredients
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
Cooking Method
Step 1
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.
Step 2
Squeeze water out of bamboo shoots and soaked mushrooms. Cut both into fine strips.
Step 3
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.
Step 4
Now add beansprouts and sliced spring onions and cook for a further 2 minutes.
Step 5
Season to taste and allow filling to cool. Filling should not be too wet
Step 6
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.
Step 7
Fold both sides of wrapper inwards and dab some flour past into the corner of the wrapper and finish making spring roll.
Step 8
Repeat this process until you have used up all the filling.
Step 9
Cook spring rolls in hot oil or a deep fat fryer until golden brown. Drain well on kitchen paper.
