Chinese Spring Rolls

• Add boiling water to a bowl and add the mung noodles to rehydrate. Once they have soften, they are ready. Drain and include in the following instructions.
  100 g mung bean noodles
• In a large mixing bowl, add all of the ingredients except for one of the eggs and obviously the wrappers, and mix thoroughly using a stiff spatula or best of all your hands (clean). Just lift the ingredients with your fingers and toss gently.
  100 g pork mince, 100 g chicken mince, 125 g shrimp, 2 large scallions, 2 large carrots, 120 g bean sprouts, 100 g cabbage, 2 large eggs, 4 large shitake mushrooms, 2 tbsp oyster sauce, 1 tsp toasted sesame oil, ½ tsp white sugar, ½ tsp salt, ¼ tsp ground white pepper
• Crack the second egg into a small dish and beat, this will be used to seal the wrappers.
  2 large eggs
• Place a damp cloth over the unused wrappers to prevent drying out and work on one at a time. Place one wrapper with one corner pointing at you, on a clean dry surface and add about 3 tablespoon of filling onto the wrapper in the half near you. I use the compass as a reference so the point nearest me is south, the corner away from me north and east/west accordingly.
  14 large spring roll wrappers
• Roll the corner point near you (South) over the filling and then roll until you reach the point between the left and right hand corners (West and East) keeping it tight without squashing the filling out.
• Fold over West and East to the middle and then continue rolling toward the furthest corner north.
• That one done. Just repeat until all of the filling has been used and the spring rolls are ready to be cooked.

Air Fry

• Turn on the air fryer to 200C/400F to warm up. Normally 3-4 minutes.
• Brush a light coating of oil over the spring roll.
• Lay the springs roll into the fryer in a single layer and close to cook. Cook for 8 – 10 minutes and the turnover for another 4 – 5 minutes or until golden brown.
• Repeat with the rest while keeping the batches warm in a low oven.

Deep Fry

• Turn on your fryer or add enough oil to a pan over and heat up to 180C/350F.
• Once hot carefully add the spring rolls in one at a time to avoid cooling the oil and over filling the pan. Fry in batches is best.
• Turn the spring rolls over a couple of times. This makes sure they cook throughout evenly.
• Once golden brown remove using a slotted spoon and place on kitchen paper to drain excess oil.
• Repeat until all of the spring rolls are cooked and serve.