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Chicken and vegetable spring rolls

Ching He-Huang from Ching's Kitchen
A classic favourite from Ching-He Huang, these crisp-fried snacks are one of China's greatest culinary exports

Chicken and vegetable spring rolls

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 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 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 centre of the layered sheet.

4. Mix the cornflour 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 into a cigar shape.

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 chilli sauce.

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Serves: makes 6 large spring rolls

Prep: 30 min
Cook: 10 min

Ingredients
2 small chicken breasts, about 125g each, without skin and boneless
1 tbsp vegetable oil
1 tbsp light Soy sauce
1 tbsp Chinese five spice
4 Chinese mushrooms, soaked in hot water for 20 minutes and drained
1 garlic clove, finely chopped
2 cm piece of fresh ginger, grated
75g bean sprouts
2 large Spring onions, finely sliced
1 medium carrot, finely sliced
1 tbsp oyster sauce
1 tbsp Chinese five spice
12 spring roll wrappers
1 tbsp cornflour
1 tbsp water
750ml groundnut oil, for deep frying