Chinese spring rolls (Chunjuan)

1. Cut the shiitake and Chinese cabbage into thin strips and the carrot into matchsticks; rinse and drain the bean sprouts.

2. Heat the oil in the wok, stir-fry the minced pork for 3 minutes, breaking it up, then add the mushrooms and carrot and stir-fry for 2 minutes.

3. Add the cabbage and bean sprouts, soy sauce, oyster sauce and white pepper, stir-fry for 1 minute, then bind with the cornflour mixed with a little water; stir in the sesame oil and leave the filling to cool completely on a tray.

4. Mix the flour with the water into a thick glue. Turn each spring roll wrapper with a corner towards you, place two tablespoons of filling on the lower third, fold over once, fold in the sides, roll up tightly and seal the tip with the flour glue.

5. Heat the sunflower oil in a small wok to 170 °C and fry the rolls in batches for 4-5 minutes, turning, until golden brown and crisp.

6. Drain on kitchen paper and serve hot with sweet chilli or soy dipping sauce.

Tip: A dish of Chinese New Year (the "Spring Festival"), hence the name. The filling must be completely cold and dry, otherwise the wrapper gets soggy and tears while frying; the uncooked rolls freeze well.