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Instructions

• Heat a wok until smoking. Add peanut oil, mushrooms and the chicken. Stir-fry the ingredients for at least a couple of minutes. Then season it with five-spice powder and soy sauce. Keep the wok aside for at least 10 minutes to cool down completely. Then use a kitchen paper to clean up the wok.
• In a bowl, combine carrot, spring onions, bean sprouts, grated ginger, mushrooms and the chicken. Season with salt, black pepper, soy sauce and oyster sauce. Mix all the ingredients well.
• Now place two spring roll wrappers on top of each other, such that the corners point downwards, upwards and towards the sides.
• Spoon out 2 tbsp of the chicken filling and arrange it at the center of the wrapper. Now bring the opposite corners of the wrapper together and seal them using a little beaten egg yolk. Repeat this process with the remaining filling and spring roll wrappers.
• Heat the wok over medium heat and fill it with little peanut oil. Once the oil is sufficiently hot, carefully adding the spring rolls in batches, deep-fry them for at least a couple of minutes. Remove them using a spoon and drain on a kitchen paper.
• Transfer the rolls onto a plate and serve immediately.