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Classic Chinese Egg Rolls

20 spring roll wrappers 1 egg, beaten Oil, for deep-frying Bottled plum sauce, to serve Hot Chinese or English mustard, to serve Spicy Cabbage Pickles (page 9), to serve

Filling 1 teaspoon cornstarch 1 teaspoon soy sauce 11/4 cups (250 g) ground pork, or diced ham 2 tablespoons oil 1/2 cup (75 g) thinly slivered bamboo shoots 2 carrots, peeled and grated 2 cups (180 g) thinly sliced Chinese (Napa) cabbage 2 green onions (scallions), sliced 2 cups (100 g) fresh bean sprouts 1 teaspoon salt 1/4 teaspoon pepper

1 To make the Filling, blend the cornstarch with the soy sauce and combine with the pork. Set aside.

2 Heat the oil in a wok and stir-fry the pork until it changes color, about 3 minutes. Add the bamboo shoots and carrot, and stir-fry for 2 more minutes.

3 Add the cabbage and stir-fry for about 2 minutes, or until the cabbage is soft but still crisp. Remove from the heat and stir in the rest of the ingredients. Drain the filling before using.

4 Lay a spring roll wrapper on a clean flat surface, with a corner facing you. Spoon 2 tablespoons of the Filling onto the wrapper, about 2 in (5 cm) from the bottom corner. Shape the Filling into a long, narrow strip.

5 Fold the bottom corner up and over the Filling, and roll once, away from you. Dab the left and right corners with some egg and fold inwards, pressing to seal. Dab the top corner with a bit of egg and roll, sealing the egg roll. Repeat to make more rolls.

6 Heat the oil in a wok over high heat until almost smoking. Add 5 egg rolls at a time and fry until crisp and golden, about 3 minutes. Remove the egg rolls with a slotted spoon and drain on paper towels. Serve with plum sauce, mustard and Spicy Cabbage Pickles.

Makes 20 egg rolls

Preparation time: 30 mins

Cooking time: 30 mins

Fold the bottom corner of the spring roll wrapper up and over the filling and roll once.

Dab a bit of beaten egg on the left and right corners, then fold them in, pressing to seal.