How to make spring rolls | Jamie magazine recipes

Ingredients

• 40g dried Asian mushrooms
• 50g vermicelli noodles
• 200g Chinese cabbage, finely sliced
• 1 carrot, peeled and julienned
• 3 spring onions, white parts sliced on the diagonal, green parts finely sliced into ribbons
• A thumb-sized piece of ginger, peeled and grated
• 1 red chilli, finely chopped
• 1 large bunch of Thai basil, roughly chopped
• 1 large bunch of coriander, roughly chopped
• 20ml sesame oil
• 75g beansprouts
• 3 tbsp toasted peanuts, crushed
• 2 tbsp reduced-salt soy sauce
• 2 tbsp oyster sauce
• 1 tbsp cornflour
• 16 large spring-roll wrappers, thawed if frozen
• 1 tbsp five spice powder
• 1 litre groundnut oil
• sweet chilli sauce, to serve