Fragrant spring rolls

Ingredients

• For the rolls
• 16 sheets of medium-large sized spring roll / filo pastry - these sheets should be square
• 3 handfuls fresh bean sprouts
• 1 handfuls finely shredded white cabbage
• 1 handful of ham, cut finely into matchsticks
• 3 spring onions, finely shredded lengthways (much as you would do for accompanying hoi sin duck)
• 2 tablespoons oyster sauce
• Half a teaspoon Chinese five spice powder
• One thumb sized piece of peeled ginger, cut finely into matchsticks
• One clove garlic, minced
• Half a teaspoon toasted sesame oil
• A few sprigs fresh coriander
• Half a red chili, finely chopped (and desseeded first if you don't want it too hot)
• Vegetable / groundnut oil for deep frying

For the dipping sauce (which is entirely optional but very tasty):

• A shot of light soy sauce
• Half a shot of rice vinegar
• The other half of the chili, chopped finely
• A couple of sprigs coriander, chopped

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Preparation

• Combine all the roll ingredients apart from the frying oil and pastry in a bowl and mix together thoroughly .
• Place one sheet of square pastry in front of you on a clean and dry work surface, facing you diagonally, so one of its points is facing towards you.
• Place a couple of heaped tablespoons of the mixture centrally at the front of the pastry edge closest to you, but not right at the edge.
• Lift the edge closest to you and begin to roll it back over the mixture, before turning the roll though bring both side pieces in over the mixture to encase the roll.
• Brush the side tops with a little water and the back edges that haven't yet been rolled over, and continue to roll the roll over (you'll be rolling it away from you) until the roll is formed and sealed completely.
• Now re-wrap this roll in exactly the same way with another single sheet of pastry. You need to do a double layer as this helps it cook better.
• Be less oily and gives that lovely soft inner pastry layer that's so good in take-away spring rolls - hell, if you really love that soft inner gooeyness try three layers.
• Once you've made your first roll repeat the process to make the remaining ones . Heat your frying oil in a pan / turn on the deep fat fryer and heat to a medium to high heat and wait for it to come to temperature.
• Whilst this is happening mix the dipping sauce ingredients together in a small bowl and set aside . Carefully lower the spring rolls (in batches to avoid them steaming rather than frying) into the hot oil and fry for around 6 minutes or until the pastry is golden brown.
• If the oil doesn't cover the rolls simply turn them over halfway through cooking. Remove them carefully and stand them end up (holding on to them with some tongs) .
• Briefly on some kitchen paper before laying flat on the paper for the oil to be absorbed - they'll hold their heat really well so let them drain well before eating.