Spring Rolls

• 1 x sesame oil
• 1 x peanut oil
• 1 x soy sauce, light
• 1 x white wine vinegar
• 3 cloves garlic
• 1 small ginger 1 small piece
• 4 each scallions, spring or green onions 4 each spring onions
• 225 grams - fresh
• 115 grams bamboo shoots sliced
• 115 grams mushrooms
• 1 x phyllo (filo) pastry sheets or spring roll skins

1. Take the carrot, mushrooms, bamboo shoots and slice them into sticks about the same length as the bean sprouts.
2. This will allow everything to cook evenly.
3. Also do the same to any other product that you fancy and then give it a quick stir fry.'
4. After a few minutes add a tablespoon of light soy sauce and rice wine vinegar and a teaspoon of sesame oil.
5. Fry for a bit and then taste.
6. This the chance to flavor it to your taste.
7. When your happy, take it off the heat, strain it and let it cool.
8. Now it's time to make the rolls.
9. Place each pastry or spring roll square on it's diagonal in front of you and place a small amount of filling a quarter way up.
10. Roll up to just over halfway and then fold the flaps to tuck in the ends.
11. Finally using a little flour/water paste coat the top edges and glue it to the roll.
12. When you have finished using all the rolls, heat the oil and fry them.
13. Easy as that !

sesame oil, peanut oil, soy sauce, white wine vinegar, garlic, ginger, scallions, shoots, mushrooms, phyllo

Taken from recipeland.com/recipe/v/spring-rolls-54467 (may not work)