RECIPE

4 large carrots, peeled and grated

4 cups canned bamboo shoots, chopped

8 scallions, chopped

1 head of Chinese leaves or dark green lettuce, shredded

8 tablespoons vegetable oil

12 cups fresh bean sprouts

4 tablespoons soy sauce

80-100 wonton wrappers

1 or 2 eggs beaten

vegetable oil for deep frying

Add mushrooms, carrots and bamboo shoots and stir fry for 2 minutes.

Add scallions, greens, bean sprouts and soy sauce. Season with salt and stir-fry for 2 minutes

Let cool.

Place approximately one tablespoon of vegetable mix on each wonton wrapper.

Fold in the sides and roll each one up, brushing the joint with a little beaten egg to seal.

Deep fry the spring rolls in batches in hot oil in a wok or large saucepan for 4-5 minutes, or until golden and crispy.

Do not overheat oil or the spring rolls will brown on the outside before cooking on the inside.

If you are trying to avoid too much oily food, these may be brushed with a little butter or low fat spread and baked at 350 for 10 minutes. They will not be as crispy but will taste just as good.