Prue Leith showcased her tasty spring rolls with vegetables including black wild mushrooms and a dipping sauce for today’s technical challenge on The Great British Bake Off.

The ingredients for the wrappers are: 150g strong white bread flour, 25g cornflour, plus extra for sprinkling, 1 tsp salt, 1 tbsp sesame oil, 2 tbsp vegetable oil, 1 egg, beaten and vegetable oil, for frying.

For the filling: 15g dried wood ear or shiitake mushrooms, 25g vermicelli noodles, boiling water, to cover, 1 tbsp chilli oil, 1 garlic clove, peeled and finely chopped, 3cm piece of fresh ginger, peeled and finely chopped, 3 spring onions, finely chopped, 75g shimeji mushrooms, 75g carrots, peeled and cut into fine matchsticks, 50g Chinese cabbage, cut into fine matchsticks, 50g mange touts, cut into fine matchsticks, 1 tsp cornflour, 1 tbsp soy sauce, 50g bean sprouts, 1 tbsp oyster sauce and ½ tsp sesame oil.

For the dipping sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp fish sauce, juice of ½ lime, 1 tsp palm sugar, grated and ½ tsp sesame oil.

See recipes by Prue in her book titled: Prue: My All-time Favourite Recipes available from Amazon now.