Prep time: 10 mins Cooking time: 30 mins Makes 8 1 tbsp oil, plus extra for deep-frying 200g beef mignon fillet, cut into thin strips 1 tbsp soy sauce 1 tbsp five-spice powder 4cm piece of root ginger, grated 75g bean sprouts 2 large spring onions, finely sliced 1 small carrot, thinly sliced 1 tbsp oyster sauce 16 ready-made large spring roll pastry sheets, thawed if frozen 1 egg yolk, beaten oil, for deep frying
1 To prepare the filling, heat the oil in a wok, then add the beef and stir-fry for 1-2 minutes. Season with soy sauce and five-spice powder, then remove from the wok and set aside to cool for 10 minutes.
2 In a bowl, mix together the ginger, bean sprouts, spring onions and carrot, then add the cooled beef. Season with oyster sauce, salt and pepper. Stir well to combine.
3 Stack two spring roll wrappers (the extra thickness will prevent the skin from breaking) and position in such a way that one of the short sides is close to you.
4 Spoon about two tablespoons of the filling near the side close to you. Ensure there is space on either side of the filling, as well as on the side close to you. Brush each corner of the wrapper with a little water. Fold the sides over the filling and then carefully roll the wrapper tightly towards the top corner. Tuck the top edge in and seal it with a bit of egg yolk. Repeat to make the remaining spring rolls.
5 Heat a clean wok over a high heat and fill to a quarter of its depth with oil. Heat the oil until a cube of bread dropped in sizzles and turns goldenbrown in 15 seconds.
6 Slip spring rolls into the oil in small batches and deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper. Serve immediately with a dip of your choice.