Here's a timely recipe; the spring roll is named for the Spring Festival - the other name for Chinese New Year. Making spring rolls is a traditional family activity in the New Year period – the rolls contain vegetables fresh from autumn's harvest - and most Chinese areas have their own local spring roll recipe.

To simplify things, our recipe uses ready-made spring roll wrappers; you can find these in any good Chinese food store along with all of the other ingredients. Try one of Chinatown's specialist supermarkets if you're in the area. If you can't get hold of the wrappers, you can substitute them with filo pastry.

Instructions

Wash and drain the bean sprouts and soak the dried mushrooms in warm water for half an hour. Use a peeler to grate the carrot into thin strips, slice the bamboo shoots finely and squeeze the mushrooms to drain excess water before slicing these too. Stir-fry the vegetables in two tablespoons of hot sesame oil, adding one sliced clove of garlic as well as ginger, salt and pepper to taste. Once the vegetables are soft, leave them to cool.

Lay a spring roll wrapper out flat with one corner pointing towards you. Beat the egg in a bowl and use this to brush the edges of the wrapper. If you’re using filo pastry, lay one sheet out flat, brush it lightly with butter and lay another sheet on top of it. Spread a small portion of vegetables on the bottom half of the wrapper, making sure to leave a 2cm gap around all edges. Fold the tip of the bottom corner to tuck it in underneath the edge of the filling, then fold the left and right corners onto the filling. Now, roll the wrapper, applying another dab of beaten egg to the top corner before you finish. Repeat this for each roll – you should have enough vegetables for 20.

Deep-fry a few rolls at a time in 5 cups of oil until they turn golden brown. Drain your rolls on paper towels and serve with the sauce of your choice; we recommend either plum sauce or soy sauce with a touch of chilli.