Ingredients

• 20 Spring Roll skins (follow insturctions on thawing on the ready packs)
• Oil as required for deep frying

Filling:

• 3 tbsp. Oil
• 250 gms. Bean Sprouts
• 6  Spring onions, thinly shredded
• 2 carrots, cut into thin sticks
• 8 button mushrooms, thinly sliced
• 1 clove garlic, very finely chopped
• 1 cake tofu, finely chopped
• ¼ tsp. Chinese five-spice powder
• 1 tbsp. light soy sauce
• 1 tsp. salt

1. To make the filling, in a wok heat oil and stir-fry  vegetables, garlic and tofu for about 1 minute.
2. Add five-spice powder, soy sauce and salt and continue stir-frying for 2 minutes.
3. Allow to cool.
4. To fill the spring roll skins, lay out on a board.
5. Place a portion of the filling nearer one edge of the skin.
6. Fold the sides of the skin neatly over the filling, then roll up to enclose the filling completely.
7. Brush around the edges with beaten egg to seal.
8. In a wok, heat oil until smoking.
9. Reduce heat slightly, add 4 spring rolls and fry for 4 minutes, until crisp and golden.
10. Drain on absorbent kitchen paper.  Keep warm
11. Repeat with remaining rolls.
12. Variation: Use 185 gms. Chopped prawns, in place of tofu.