Traditional Spring Rolls Recipe

3/4 cup all-purpose flour
1/2 cup cornstarch
3 tsps peanut oil
1 3/4 cups water
peanut oil for frying
1 cup bean sprouts
1 cup finely shredded green onions
1 cup finely shredded carrots
2 cups sliced fresh mushrooms
1 cup finely chopped COOKED shrimp, pork, chicken or other protein
1 garlic clove, minced
1/4 tsp Chinese five spice seasoning mix
1 tsp soy sauce
1 tsp sea salt

Prepare the spring roll skins.

Put the first 4 ingredients in a bowl and mix well until you have a thin batter. Lightly oil a 6 inch skillet and put over medium heat. For each spring roll, spoon 2 teaspoons of the batter into the hot skillet and give it a swirl to spread the batter thinly over the bottom of the skillet. Cook until the batter shrinks from the sides of the skillet. The spring roll skins should be dry but not browned at all. Flip out onto a plate and keep frying the batter into 'skins' until the batter is used up. You should end up with about 18 spring roll skins.
Now prepare the filling.

Put an inch of peanut oil in a wok, heat until very hot, then add the vegetables and stir fry quickly, for about 1 minute.

Add the meat and the garlic and cook for 1 more minute.

Add the remaining ingredients and cook for 1 more minute.

Remove ingredients from wok and let cool.

Prepare the spring rolls.

Lay the skins out on a work surface. Spoon a couple teaspoons of filling near the edge of the skin and roll up tightly, tucking in the top and bottom as you roll, using a little water to seal the edge.

When all the spring rolls are filled, you are ready to fry them.

Pour a couple inches of peanut oil into the wok over high heat. When oil is very hot and sizzles, carefully drop in a couple spring rolls and deep fry them in the oil, turning once to make sure all sides get crispy and golden brown. Remove each one as they cook and put on a rack to drain. Don't overcrowd the wok; fry only a few at a time.

Serve room temperature.

Will make about 18 spring rolls.