|Spring roll skins||12 (1 Packet)|
|Parma ham/Lean english smoked bacon||6 Ounce (175 Grams)|
|Mange-tout||4 Ounce, trimmed (110 Grams)|
|Pepper||4 Ounce (110 Grams, 1 Of Either Red / Green,)|
|Water chestnuts||4 Ounce (110 Grams, Fresh / Tinned, Drained)|
|Oil||1 Tablespoon (Preferably Ground Nut)|
|Fresh bean sprouts||4 Ounce (110 Grams)|
|Spring onions||4 , finely shredded|
|Light soy sauce||1 Teaspoon|
|Dark soy sauce||1 Teaspoon|
|Sesame oil||1 Teaspoon|
|Dry sherry/Rice wine||1 1⁄2 Tablespoon|
|Oil||2 Pint (For Deep Frying)|
|Plain flour||3 Tablespoon, blended with 1 1/2 tablespoons water|
|Water||1 1⁄2 Tablespoon|
1 Finely shred the ham or bacon.
2 Using a sharp knife or cleaver, shred mange-tout and pepper into very thin slices.
3 If you are using fresh waterchestnuts, peel them and then thinly slice them.
4 If using tinned waterchestnuts, rinse them well in cold water.
5 Drain well and slice them finely.
6 Heat a wok or large frying-pan.
7 Add in the oil and heat.
8 Add in the ham or bacon along with all the vegetables and stir-fry for 1 minute.
9 Add in the salt, sugar, soy sauces, sesame oil and sherry or rice wine.
10 Stir-fry this mixture for about 3 minutes.
11 Transfer into a colander to drain.
12 Allow to cool.
13 In a small bowl, mix the flour paste seal.
14 On each spring roll skin, put about 3 tablespoons of the cooled filling
15 Fold in each side and then roll it up tightly.
16 Brush a small amount of flour paste to seal the open end.
17 Press the edge onto the roll.
18 You should have a roll about 4inches (10cm) long.
19 In a deep-fat fryer or large wok, heat 2 pints (1-1.1 ltr) oil until it is hot and almost smoking.
20 Deep-fry the spring rolls until they are golden brown.
21 Drain well on kitchen paper.
22 Serve at once with your choice of dipping sauces.