Dietary guidance: v
10 oz/275g dried cellophane noodles
1lb/450g carrots, finely shredded
5 sticks celery, cut into matchsticks
15 dried chinese mushrooms, reconstituted
4 tablespoons groundnut or vegetable oil
4 cloves of garlic, finely chopped
2 teaspoons finely chopped fresh ginger
8 oz / 225g frozen sliced french beans, thawed and dried
1 teaspoon of salt
3 tablespoons light soy sauce
1 packet of 8 inch (20cm) square spring roll wrappers
1 egg white, lightly beaten
vegetableoil for deep-frying
worcester or chilli sauce for dipping
Put cellophane noodles in a large bowl and pour over 2 pints (1.5 ltr) boiling water. Cover and leave for 1/2 hour. Drain well and cut up roughly. Blanch carrots and celery separately in boiling water, drain and rinse in cold water. Drain and pat dry with kitchen paper. Drain mushrooms and shred into fine slivers.
Heat oil in a wok. Add garlic and ginger; when garlic takes on colour, add carrots, celery and mushrooms, then cellophane noodles and stir-fry for 1 minute. Add french beans and continue to stir-fry over reduced heat until excess water has evaporated. Season with salt and soy sauce.
Peel off a batch of spring roll wrappers and quarter them. Separate and spread 2 teaspoons of vegetable mixture onto each quarter, just off centre. Fold the bottom corner over the filling, tucking in the sides. Roll up, folding the side flaps into the centre as you go. Seal with egg white. Quarter remaining wrappers and repeat for rest of rolls.
Half fill a wok or deep-fryer with oil and heat to 180C/350F. Deep fry rolls for 3-4 minutes until pale and golden. Remove with a slotted spoon and drain on kitchen paper.
Serve hot with worcester or chilli sauce for dipping.