五香春卷FIVE SPICE SPRING ROLLS

材料：

300g沙葛去皮，切丝

1条红萝卜，切丝

6粒冬菇，浸软，切丝

10粒蘑菇，切丝

1大匙蒜茸

50g韭菜，切3cm长段

50g芽菜

15张冷藏春卷皮

调味料:

1大匙蚝油

½大匙生抽

½小匙盐

½小匙五香粉

1大匙粟粉水，打芡用

面糊（拌匀）:

1粒蛋

3大匙面粉

做法：

1，沙葛，红萝卜，冬菇和蘑菇放进滚水中烫一烫，捞起沥干水分。

2，烧热3大匙油，爆香蒜茸加入全部的材料和调味料炒匀，打芡盛起沥干水分，分成15份。

3，摊开春卷皮，铺上1份的馅料，用面糊封口。

4，烧热油锅，放进春卷炸至金黄色，捞起沥干油分，配上辣椒酱享用。

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**INGREDIENTS: **

300g yam bean, peeled and shredded

1 carrot, shredded

6 black mushrooms, soaked and shredded

10 button mushrooms, shredded

1 tbsp chopped garlic

50g chives, cut into 3cm length

50g bean sprout

15 pieces frozen spring roll skin

**SEASONING: **

1 tbsp oyster sauce tbsp light soya sauce

1/2 tsp salt

1/2 tsp five spice powder

1 tbsp corn flour water, for thickening

**BATTER (MIXED WELL): **

1 egg

3 tbsp plain flour

**METHOD: **

Blanch shredded yam bean, carrot, black mushrooms and button mushrooms in boiling water for a short while. Dish and drain
Heat up 3 tbsp oil and saute garlic until fragrant. Add in all the remaining ingredients, seasoning and stir-fry until well mixed. Thicken with corn flour water. Dish up and drain well Divide into 15 portions.
Place 1 portion of filling on the skin and roll up neatly. Seal with batter.
Deep-fry spring rolls in hot oil until golden brown. Dish and drain. Serve with chilli sauce.