These large parcels are packed full of beansprouts, and can be eaten alone or dipped in your favourite sauce.

PREP 30 MINS COOKING TIME 25 MINS

INGREDIENTS: 300g beansprouts 6 baby corn, quartered lengthways 30g bamboo shoots, roughly chopped 220g shredded char siu pork (available in Chinese supermarkets or see Char Siu Puffs recipe in my book) 8 x 22cm frozen spring roll wrappers, defrosted

FROM THE STORE CUPBOARD: Oil for frying 3 tbsp light soy sauce 1 tsp salt 1⁄2 tsp white pepper 2 tsp sugar

TIP If you’re making ahead, the unfried rolls can be frozen for up to a month in a sealed container. Uneaten fried rolls can also be stored in a sealed container in the fridge for up to 3 days and enjoyed as a cold snack. The cooked rolls may lose some of their crispness in the fridge but can be refreshed with a second flash in the wok or baked in the oven on a wire rack; however, please make sure the contents are fully reheated before eating if using either method.

Chinese Takeaway in 5 by Kwoklyn Wan is published by Quadrille, price £15. To order a copy for £13.20 until 31 January, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £15.

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