Spring Rolls

1 tbsp groundnut oil Oil for frying 2 duck breast Some chestnut mushrooms, chopped 1 tbsp light soy sauce 1 tbsp five-spice powder 1 tsp grated fresh root ginger 75g/3oz beansprouts 2 large spring onions, finely sliced lengthways 1 small carrot, julienned 1 tbsp oyster sauce ½ tbsp light soy sauce sea salt and ground white pepper 16 ready-made large Thai spring roll wrappers) 1 egg yolk, beaten

Heat a wok until smoking and add the groundnut oil, then add the duck breast and stir-fry for 5-8 minutes. Remove the duck and chop into small pieces and set aside Add the mushrooms to the wok and fry for 1-2 minutes. Add the duck pieces and season with soy sauce and five-spice powder, then remove from the wok and set aside to cool for ten minutes. Wipe the wok clean with kitchen paper. Place the grated ginger, beansprouts, spring onions and carrot into a bowl, then add the chicken and mushrooms and season with the oyster sauce, soy sauce, sea salt and ground white pepper. Stir well to combine. Lay spring roll wrappers and spoon two tablespoons of the filling into the centre of the wrapper. Repeat with a second wrapper on top of the first one in order to ensure it doesnt split when cooking. Heat the wok over a high heat and fill the wok to a quarter of its depth with groundnut oil. Heat until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper. Transfer the spring rolls onto a plate and serve immediately.