They are not difficult to make and are a perfect starter for any meal. Spring rolls should be crisp, light and delicate. Avoid the greasy, bulky imitations which are sometimes called egg rolls. The skins for spring rolls can be obtained fresh or frozen from Chinese grocers. Be sure to let them thaw thoroughly if they are frozen.

As their name suggests, the snacks symbolise and commemorate the coming of the spring season. They are one of the traditional foods eaten in China on New Year’s Eve, which, by the Chinese lunar calendar, marks the end of the winter season. Such foods as spring rolls and jiaozi (a popular northern Chinese dumpling) are always at hand then for family and for visitors.

Makes about 15-18 spring rolls

Ingredients

1 packet spring roll skins, preferably the Shanghai type
25 g (1 oz) black mushrooms
100 g (4 oz) uncooked prawns, peeled and minced
100 g (4 oz) minced pork
1 tsp light soy sauce
1 tsp Shaoxing rice wine or dry sherry
1½ tsp salt
½ tsp cornflour
½ tsp sesame oil
1¼ tsp freshly ground black pepper
1½ tbsp groundnut or peanut oil
2 tbsp garlic, finely chopped
1 tbsp fresh ginger, chopped finely
1½ tbsp light soy sauce
1 tbsp Shaoxing rice wine or dry sherry
3 tbsp spring onion, finely chopped
1 tsp salt
250 g (8 oz)Chinese leaves, finely shredded
1 egg, beaten
1.2 litres (2 pints)groundnut or peanut oil
Method: How to make spring rolls:

1. Soak the mushrooms in warm water for 20 minutes. Then drain them and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips.

2. Combine the prawns and meat with soy sauce, rice wine, cornflour, sesame oil, salt and pepper in a small bowl.

3. Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic and ginger and stir-fry for 20 seconds. Then add the rest of the ingredients, the prawns-meat mixture, Chinese leaves, mushrooms and stir-fry for 5 minutes. Place the mixture in a colander to drain and allow it to cool thoroughly.

4. Place 3-4 tablespoons of filling near the corner end of each spring roll skin and fold in each side and roll up tightly. Use the beaten egg mixture to seal the open end by brushing a small amount on the edge. Then press the edge onto the roll. You should have a roll about 10 cm (4 inches) long, a little like an oversized cigar.

5. Wash the wok and reheat it over high heat until it is hot, then add the oil for deep-frying. When the oil is hot and slightly smoking, gently drop in as many spring rolls as will fit easily in one layer. Carefully fry them until the spring rolls are golden brown on the outside and cooked inside, about 4 minutes. Adjust the heat as necessary. Take the spring rolls out with a slotted spoon and drain on kitchen paper. You will have to do this in several batches. Serve them at once, hot and crispy with the sweet and sour sauce on the side for dipping.