Ching-He Huang cooks the perfect vegetable spring rolls on Saturday Kitchen.

Ching-He says: “Rolling the spring rolls can be a bit tricky at first but worth the effort. Make them in advance and freeze them. They can be fried from frozen – just allow 1 more minute of frying time.”

The ingredients are:

For the filling: 1 tbsp groundnut oil, 1 tsp grated, peeled fresh root ginger, 100g fresh shiitake mushrooms or soaked porcini mushrooms, sliced, stalks removed, 100g tinned bamboo shoots, drained and cut into matchsticks, 50g tinned water chestnuts, drained, sliced into small strips, 2 tbsp low-sodium, light soy sauce, 1 tbsp Chinese five-spice powder, 75g beansprouts, must be very fresh, 2 leaves of cavolo nero, washed, shredded, 2 large spring onions, sliced lengthways, 1 small carrot, peeled, cut into matchsticks, 1 tbsp of oyster sauce or vegetarian oyster sauce, 1 tsp toasted sesame oil, pinch sea salt and pinch ground white pepper.

For the roll: 25-30 large spring roll wrappers, frozen variety, defrosted, 1 medium free-range egg, lightly beaten, peanut oil, for deep-frying and Thai sweet chilli sauce, to serve.