2 garlic cloves, chopped
1 large carrot, cut into 5cm long julienne strips
90g (1 cup) bean sprouts, tails trimmed
2 spring onions, sliced on the diagonal
1½ tbsp oyster sauce
2 tsp soy sauce
1 tsp sugar
1 tbsp cornflour
24 mini spring roll wrappers (12.5cm × 12.5cm)
oil, for deep-frying
sweet chilli sauce, soy sauce or your choice of dipping sauce, to serve
METHOD
1. Soak the shiitake mushrooms in hot water for about 10 minutes. Drain. Discard the woody stems and thinly slice the caps. In a separate bowl, soak the noodles in warm water for 10 minutes. Drain and cut into shorter segments.
2. Heat the peanut oil in a wok over medium heat, add the garlic and toss until aromatic. Add the carrot and stir-fry for 1 to 2 minutes. Add the noodles, shiitake mushrooms, bean sprouts and spring onion, toss for another minute, then stir in the oyster sauce, soy sauce and sugar. Remove from the heat and allow to cool.
3. Make a paste by adding 2 tablespoons of boiling water to the cornflour. Mix well.
4. Put one spring roll wrapper on a board with a corner pointing towards you. Put 1 tablespoon of filling in the centre and firmly roll, tucking in the sides. As you near the final corner, dab with a little of the cornflour paste to enclose the filling. Repeat to make 24 spring rolls. Cover the remaining wrappers and completed spring rolls with a damp tea towel to prevent them drying out.
5. Fill a wok one third full of oil and heat to 190C, or until a cube of bread dropped in the oil browns in 10 seconds. Add the spring rolls in batches and cook for 30 to 60 seconds, or until crisp and golden brown. Drain on crumpled paper towels. Serve hot with your choice of dipping sauce.
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