Chicken and Vegetable Spring Rolls Ingredients 2 small chicken breasts (optional, if you are vegetarian you can

n skip this). 1 tbsp. vegetable oil 1 tbsp. light soy sauce 1 tbsp. oyster sauce, optional 1 tbsp. Chinese five spice 4 Chinese dried mushrooms, soaked in hot water for 20 minutes and drained 1 clove garlic, finely chopped 2 cm piece ginger, grated 75 g bean sprouts 2 large spring onions, finely sliced 1 medium carrot, finely sliced 12 spring roll wrappers 1 tbsp. corn flour 1 tbsp. water 750 ml groundnut oil, for deep frying

Method 1. Using a sharp knife, dice the chicken into 0.5cm pieces. Heat the groundnut oil in a wok over a high heat and stir-fry the chicken for 2-3 minutes, stirring all the time. Season with soy sauce and oyster sauce (if using), then sprinkle with five spice powder before taking the chicken out of the wok and leaving on one side to cool.

2. In a large bowl, mix the mushrooms, garlic, ginger, beansprouts, spring onions, and sliced carrot. Add the cooled off chicken and stir well to combine everything together.

3. Place two spring roll wrappers on top of each other, and spoon two tablespoons of the chicken filling in the center of the layered sheet.

4. Mix the corn flour with the water and use to brush over the wrapper edges - this helps stop the spring rolls from bursting open while frying. Fold each of the opposite corners in, over the filling, and roll the wrapper.

5. Deep fry the spring rolls in hot oil, over a medium heat, until golden brown - about 3-5 minutes. Drain on absorbent paper before serving with sweet chili sauce.

HUDA ZAINAB

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