材料：
300g沙葛去皮，切丝
1条红萝卜，切丝
6粒冬菇，浸软，切丝
10粒蘑菇，切丝
1大匙蒜茸
50g韭菜，切3cm长段
50g芽菜
15张冷藏春卷皮
调味料:
1大匙蚝油
½大匙生抽
½小匙盐
½小匙五香粉
1大匙粟粉水，打芡用
面糊（拌匀）:
1粒蛋
3大匙面粉
做法：
1，沙葛，红萝卜，冬菇和蘑菇放进滚水中烫一烫，捞起沥干水分。
2，烧热3大匙油，爆香蒜茸加入全部的材料和调味料炒匀，打芡盛起沥干水分，分成15份。
3，摊开春卷皮，铺上1份的馅料，用面糊封口。
4，烧热油锅，放进春卷炸至金黄色，捞起沥干油分，配上辣椒酱享用。
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**INGREDIENTS: **
300g yam bean, peeled and shredded
1 carrot, shredded
6 black mushrooms, soaked and shredded
10 button mushrooms, shredded
1 tbsp chopped garlic
50g chives, cut into 3cm length
50g bean sprout
15 pieces frozen spring roll skin
**SEASONING: **
1 tbsp oyster sauce tbsp light soya sauce
1/2 tsp salt
1/2 tsp five spice powder
1 tbsp corn flour water, for thickening
**BATTER (MIXED WELL): **
1 egg
3 tbsp plain flour
**METHOD: **
Blanch shredded yam bean, carrot, black mushrooms and button mushrooms in boiling water for a short while. Dish and drain
Heat up 3 tbsp oil and saute garlic until fragrant. Add in all the remaining ingredients, seasoning and stir-fry until well mixed. Thicken with corn flour water. Dish up and drain well Divide into 15 portions.
Place 1 portion of filling on the skin and roll up neatly. Seal with batter.
Deep-fry spring rolls in hot oil until golden brown. Dish and drain. Serve with chilli sauce.
