Perfect for a light meal or as an accompaniment these Thai spring rolls packed full of vegetable goodness take only about 10 minutes to cook.
50 g cellophane vermicelli
4 dried shitake mushrooms
15 ml groundnut oil
2 medium carrots, peeled and cut into fine matchsticks
125 g mangetout, cut lengthways into fine strips
3 spring onions, trimmed and chopped
125 g canned bamboo shoots, cut into fine matchsticks
1 cm piece fresh ginger, peeled and grated
15 ml light soy sauce
1 medium egg, separated
salt and freshly ground pepper
20 spring roll wrappers, each about 12.5 cm square
vegetable oil for deep-frying
spring onion tassels to garnish
Place the vermicelli in a bowl and pour over enough boiling water to cover, leave to stand for 5 minutes, then drain, cut into 7.5 cm lengths
Soak the shitake mushrooms in almost boiling water for 15 minutes, drain, discard the stalks and slice thinly
Heat a wok or large frying pan, add the groundnut oil and when hot, add the carrots and stir-fry for 1 minute
Add the mangetout and spring onions and stir-fry for 2-3 minutes or until tender
Tip the vegetables into a bowl and leave to cool
Stir the vermicelli and shitake mushrooms into the cooled vegetables along with the bamboo shoots, ginger, soy sauce and egg yolk, season to taste with salt and pepper and mix thoroughly.
Brush the edges of a spring roll wrapper with a little beaten egg white
Spoon 2 teaspoons of the vegetable filling onto the wrapper in a 7.5 cm log shape 2.5 cm from one edge
Fold the wrapper edge over the filling then fold in the right and left sides
Brush the folded edges with more egg white and roll up neatly
Place on an oiled baking sheet, seam-side down and make the rest of the spring rolls.
Heat the vegetable oil in a heavy-based saucepan or deep-fat fryer to 180°C, deep-fry the spring rolls 6 at a time for 2-3 minutes or until golden brown and crisp
Drain on absorbent kitchen paper and arrange on a warmed platter
Garnish with spring onion tassels and serve immediately.