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Vegetarian spring rolls
Fruit and vegetables
1 tsp grated, peeled fresh root
ginger
100g/3½oz fresh
shiitake mushrooms
or soaked porcini mushrooms, sliced, stalks removed
100g/3½oz tinned
bamboo shoots
, drained and cut into matchsticks
75g/2¾oz
beansprouts
, must be very fresh
2 leaves of
cavolo nero
, washed, shredded
2 large
spring onions
, sliced lengthways
1 small
carrot
, peeled, cut into matchsticks
Tins, packets and jars
50g/1¾oz tinned
water chestnuts
, drained, sliced into small strips
1 tbsp of
oyster sauce
or vegetarian
oyster sauce
25-30 large
spring roll wrappers
(15x15cm/6x6in square), frozen variety, defrosted (see tip)
Cooking ingredients
1 tbsp groundnut
oil
2 tbsp low-sodium, light
soy sauce
1 tbsp Chinese
five-spice powder
1 tsp toasted
sesame oil
pinch
sea salt
pinch ground
white pepper
peanut oil
, for deep-frying
Dairy, eggs and chilled
1 medium free-range
egg
, lightly beaten
Other
Thai sweet chilli sauce, to serve
Back to recipe
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