Andrew Wong served up tasty mushroom and bean sprout spring rolls on Saturday Kitchen.

The ingredients are: 225g beansprouts, 115g cabbage, finely shredded, ½ carrot, peeled and finely sliced, 115g dried shiitake mushrooms, soaked in hot water for 30 minutes, drained and sliced, 115g mung bean noodles, blanched for 2 minutes and drained, ½ tsp sugar (optional), pinch salt (optional), 10 ready-made spring roll wrappers, 1 tbsp plain flour and vegetable oil, for deep-frying.

See recipes by Andrew in his book titled: A. Wong – The Cookbook available from Amazon now.