About this recipe:A friend of mine made these spring rolls so I wanted to try making my own - they're not the deep-fried spring rolls you get from your local Chinese but a healthier version. It took a lot more work than I thought to conquer rolling the spring roll wrappers but it was worth it and we had good fun making them! They taste delicious dipped in sweet Thai chilli sauce and the raw veg give them a beautiful crunch.
Mix five spice powder, soy sauce and honey together in a bowl. Pour over chicken and leave to marinate for at least 30 minutes.
Heat a wok or large frying pan over high heat. Add sesame oil and swirl around the pan. Stir fry the chicken and mushrooms for 5 to 8 minutes, or until cooked through.
Fill a large bowl with warm water. Place one or two spring roll wrappers at a time into the water for a few seconds to soften. Lay wrapper flat on a piece of kitchen roll. Arrange some spring onions, carrot sticks, chicken and mushrooms in the centre, then fold in the sides of the wrapper to secure the filling. set aside on a warm serving plate.
Continue until you have made all 12, then serve with sweet Thai chilli sauce for dipping.