Chicken and vegetable spring rolls

INGREDIENTS

• 1 tbsp groundnut oil, plus extra for deep-frying
• 200g/7oz skinless chicken breast
• 4 dried Chinese mushrooms
• 1 tbsp light soy sauce
• 1 tbsp five-spice powder
• 1 tsp grated fresh root ginger
• 75g/3oz beansprouts
• 2 large spring onions
• 1 small carrot
• 1 tbsp oyster sauce
• ½ tbsp light soy sauce
• sea salt and ground white pepper
• 16 ready-made large spring roll wrappers
• 1 egg yolk