Chicken and vegetable spring rolls

Ingredients

• 1 tbsp groundnut oil, plus extra for deep-frying
• 200g/7oz skinless chicken breast fillets, chopped into small pea-sized pieces
• 4 dried chinese mushrooms, soaked in hot water for 20 minutes, drained and finely chopped
• 1 tbsp light soy sauce
• 1 tbsp five-spice powder
• 1 tsp grated fresh root ginger
• 75g/3oz beansprouts
• 2 large spring onions, finely sliced lengthways
• 1 small carrot, julienned
• 1 tbsp oyster sauce
• ½ tbsp light soy sauce
• Sea salt and ground white pepper
• 16 ready-made large spring roll wrappers, thawed if frozen (available from asian supermarkets)
• 1 egg yolk, beaten

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