SPRING ROLL SAUCE PEANUT RECIPES

Steps:

• Heat a wok over a high heat until it starts to smoke. Add the groundnut oil. Add the ginger and stir-fry for a few seconds.
• Tip in the mushrooms, bamboo shoots and water chestnuts. Stir-fry for 1–2 minutes, season with 1 tablespoon of the soy sauce and the five-spice powder. Add a small splash of water around the edges of the wok to help create some steam. Remove from the wok and set aside to cool, this should take about 30 minutes to 1 hour.
• Put the beansprouts, cavolo nero, spring onions and carrot in a bowl. Add the remaining 1 tablespoon of soy sauce, oyster sauce, toasted sesame oil, salt and pepper. Stir together to mix.
• Once cooled add in the mushroom mixture and stir well to combine.
• Arrange one spring roll wrapper so that the corners are pointing upwards, downwards and to the sides.
• Spoon 2 teaspoons of the filling starting at the bottom corner about 2cm/¾in from the edge. (Make sure the filling is cool but not too wet – otherwise the spring roll will be soggy and you will break the spring roll wrapper.)
• Roll over the filling, squeezing any air out as you roll away from you. As you reach the middle bring the two corners that are pointing to the side to the middle making sure they overlap. Continue to roll and tuck the top edge in and seal it with a little of the beaten egg. Repeat with the remaining spring roll wrappers and filling.
• Half-fill a large saucepan or deep-fat fryer with the oil. Heat the oil to 180C/350F. (A 2cm/1in cube of bread should go brown and crisp in 1 minute when dropped into the oil.). Deep-fry the spring rolls for 5-6 minutes swishing them in the fryer until golden-brown crisp. Remove with a slotted spoon and drain on kitchen paper. Serve with Thai sweet chilli sauce.

Steps:

• Soak the cellophane noodles in warm water for 20 minutes. Drain the noodles and cut into pieces about 3 inches long. 
• To make the filling, in a large skillet or saute pan over medium-high heat, warm the oil until shimmering. Add the garlic and cook until light brown. Add the carrots and celery and cook until the vegetables are soft, about 3 minutes. Add the shiitake and tree ear mushrooms and cabbage and cook, stirring, until the cabbage is wilted, about 5 minutes. 
• Add the salt, pepper, and sugar, and stir until combined. Add the bean sprouts and stir for about 1 to 2 minutes. Add the cellophane noodles and stir for another minute. Add the fried tofu, stirring gently to combine. Transfer the filling to a colander and set aside until the mixture is well drained. 
• Fill a large bowl with very warm water. Dip one sheet of rice paper halfway into the water and quickly rotate to moisten the entire sheet. Lay the wet rice paper on a flat work surface. Spread about 1/3 cup of the filling over the bottom third of the rice paper. Spread about 1/4 cup of the vermicelli over the filling, and top with a few mint leaves. Fold in the left and right sides of the rice paper, then fold the bottom edge up and over the filling tightly and roll toward the top end to form a tight cylinder. Repeat with the remaining rice paper and filling. 
• The rolls can be made up to 2 hours in advance. Cover the rolls with a damp towel until ready to serve. Just before serving, cut each roll crosswise into three or four pieces and serve with the peanut sauce.