Thai Spring Rolls

Place the vermicelli in a bowl and pour over enough boiling water to cover, leave to stand for 5 minutes, then drain, cut into 7.5 cm lengths

Soak the shitake mushrooms in almost boiling water for 15 minutes, drain, discard the stalks and slice thinly

Heat a wok or large frying pan, add the groundnut oil and when hot, add the carrots and stir-fry for 1 minute

Add the mangetout and spring onions and stir-fry for 2-3 minutes or until tender

Tip the vegetables into a bowl and leave to cool

Stir the vermicelli and shitake mushrooms into the cooled vegetables along with the bamboo shoots, ginger, soy sauce and egg yolk, season to taste with salt and pepper and mix thoroughly.

Brush the edges of a spring roll wrapper with a little beaten egg white

Spoon 2 teaspoons of the vegetable filling onto the wrapper in a 7.5 cm log shape 2.5 cm from one edge

Fold the wrapper edge over the filling then fold in the right and left sides

Brush the folded edges with more egg white and roll up neatly

Place on an oiled baking sheet, seam-side down and make the rest of the spring rolls.

Heat the vegetable oil in a heavy-based saucepan or deep-fat fryer to 180°C, deep-fry the spring rolls 6 at a time for 2-3 minutes or until golden brown and crisp

Drain on absorbent kitchen paper and arrange on a warmed platter

Garnish with spring onion tassels and serve immediately.