Mushroom and bean sprout spring rolls recipe
 These are great for picking at before a Chinese meal or as finger food at a party. 225g/8oz beansprouts 115g/4oz cabbage, finely shredded½ carrot, peeled and finely sliced 115g/4oz dried shiitake mushrooms, soaked in hot water for 30 minutes, drained and sliced 115g/4oz mung bean noodles, blanched for 2 minutes and drained½ tsp sugar (optional)pinch salt (optional)10 ready-made spring roll wrappers1 tbsp plain flour vegetable oil, for deep-frying 225g/8oz beansprouts 115g/4oz cabbage, finely shredded ½ carrot, peeled and finely sliced 115g/4oz dried shiitake mushrooms, soaked in hot water for 30 minutes, drained and sliced 115g/4oz mung bean noodles, blanched for 2 minutes and drained ½ tsp sugar (optional) pinch salt (optional) 10 ready-made spring roll wrappers 1 tbsp plain flour vegetable oil, for deep-frying Method To make the spring rolls, blanch the beansprouts, cabbage and carrot in a saucepan of boiling water for 1 minute. Drain and leave to cool completely. Wrap the blanched vegetables up with the mushrooms in kitchen paper and squeeze out all the excess moisture – if this moisture is not removed, the spring rolls will explode in the fryer! Mix the dry vegetables with the noodles and season with sugar and salt, if using. Lay a spring roll wrapper out flat on a clean work surface, placed to form a diamond shape. Spoon 25g/1oz of the filling onto the wrapper about 2cm/¾in up from the bottom point of the diamond. Flip the bottom point of the wrapper over the filling and roll up until you reach the 3 o’clock and 9 o’clock points on the diamond wrapper shape. Fold each point in and continue rolling up. Mix the flour with 2 tablespoons water in a small bowl. Seal the top point of the roll with the flour mixture. The roll should be 10cm/4in in length and 3cm/1¼in in diameter. Repeat the wrapping process with the remaining filling and wrappers. Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Deep-fry the spring rolls, in small batches, for about 3–4 minutes or very carefully measure with a cooking thermometer until the internal temperature reaches 60C. Carefully remove from the oil and transfer to drain on kitchen paper. To make the spring rolls, blanch the beansprouts, cabbage and carrot in a saucepan of boiling water for 1 minute. Drain and leave to cool completely. To make the spring rolls, blanch the beansprouts, cabbage and carrot in a saucepan of boiling water for 1 minute. Drain and leave to cool completely. Wrap the blanched vegetables up with the mushrooms in kitchen paper and squeeze out all the excess moisture – if this moisture is not removed, the spring rolls will explode in the fryer! Wrap the blanched vegetables up with the mushrooms in kitchen paper and squeeze out all the excess moisture – if this moisture is not removed, the spring rolls will explode in the fryer! Mix the dry vegetables with the noodles and season with sugar and salt, if using. Mix the dry vegetables with the noodles and season with sugar and salt, if using. Lay a spring roll wrapper out flat on a clean work surface, placed to form a diamond shape. Lay a spring roll wrapper out flat on a clean work surface, placed to form a diamond shape. Spoon 25g/1oz of the filling onto the wrapper about 2cm/¾in up from the bottom point of the diamond. Spoon 25g/1oz of the filling onto the wrapper about 2cm/¾in up from the bottom point of the diamond. Flip the bottom point of the wrapper over the filling and roll up until you reach the 3 o’clock and 9 o’clock points on the diamond wrapper shape. Fold each point in and continue rolling up. Flip the bottom point of the wrapper over the filling and roll up until you reach the 3 o’clock and 9 o’clock points on the diamond wrapper shape. Fold each point in and continue rolling up. Mix the flour with 2 tablespoons water in a small bowl. Seal the top point of the roll with the flour mixture. The roll should be 10cm/4in in length and 3cm/1¼in in diameter. Mix the flour with 2 tablespoons water in a small bowl. Seal the top point of the roll with the flour mixture. The roll should be 10cm/4in in length and 3cm/1¼in in diameter. Repeat the wrapping process with the remaining filling and wrappers. Repeat the wrapping process with the remaining filling and wrappers. Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the spring rolls, in small batches, for about 3–4 minutes or very carefully measure with a cooking thermometer until the internal temperature reaches 60C. Deep-fry the spring rolls, in small batches, for about 3–4 minutes or very carefully measure with a cooking thermometer until the internal temperature reaches 60C. Carefully remove from the oil and transfer to drain on kitchen paper. Carefully remove from the oil and transfer to drain on kitchen paper.