Spring Rolls.

Ingrediants:

10 spring roll wrappers
½ red pepper
1 carrot , grated
6 bamboo shoots , thinly sliced
¼ white cabbage , shredded
1 tbsp oyster sauce
1 tsp soy sauce
1 ltr vegetable oil
1 egg , beaten
some beans, sprouts, rice noodles,soaked in water,salt and pepper.

Making Process:

Step 1: Begin by heating the pan. When hot, add some oil, the red peppers, carrots, bamboo shoots, cabbage and bean sprouts.Cook until the vegetables have slightly softened and their tastes have had a chance to intermingle.

Step 2: Add the noodles, oyster sauce, soy sauce, sugar, salt and pepper. Mix well, take it off the heat and place into a bowl to let it cool.

Step 3: Place the pan with the oil for frying over a medium,high heat.

Step 4: Place the spring roll wrapper in front of you, with one corner at the bottom so that it resembles a diamond. Brush the four edges of the wrapper with the beaten egg. Next, add the filling in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished.

Step 5: Once the oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two. Put them on the towelled tray to let them drain.