Ingredients:

• 5           Spring roll wrappers
• 30 ml.   Peanut oil
• 100 g.   Bean sprouts
• 1           Green onion, finely diced
• 60 g.     Carrots, fine julienne
• 60 g.     Mushrooms, thinly sliced
• 1           Clove garlic, finely chopped
• 15 g.     Ginger; fresh, peeled and grated
• 3 g.       Chinese 5 spice powder
• 15 ml.   Soy Sauce
• 5 ml.     Cornstarch
• 2 ml.     Sesame oil

Method:

1. In a medium pan over medium heat, sweat garlic and ginger in oil until soft
2. Add and sauté green onion, carrots and mushrooms until tender
3. Add bean sprouts and cook until tender
4. Season with Chinese 5 spice powder, and salt and pepper to taste
5. Add soy sauce and sesame seed oil to the pan, distributing evenly
6. Thicken with cornstarch
7. Lay the spring roll wrapper on your work surface and place one fifth (1/5) of the filling on it, slightly off-center
8. Fold in the top and bottom of the wrapper, then roll to enclose the filling completely
9. Brush around the edges of the roll with egg wash to ensure a seal that will hold and not open
10. Deep fry in hot oil until they are golden brown and hot in the center
11. Place on paper towel to absorb excess oil
12. Serve!

Notes:

Julienne: To cut a vegetable into thin strips

- You can add cooked shrimp or pork to the filling

- I like to serve these with sweet and sour sauce for dipping