Preheat a wok on high with oil, add the chicken and mushrooms, and stir-fry for a couple of minutes
Season with soy sauce and five-spice powder
Remove from the wok and set aside to cool for ten minutes
Put the beansprouts, spring onions, grated ginger, and carrot in a bowl, along with the chicken and mushrooms.
Season with the oyster sauce, soy sauce, sea salt and pepper. Stir thoroughly to combine.
Lay down two spring roll wrappers on a flat surface, with one on top of the other.
Spoon two tablespoons of the mix into the center of the wrapper
Brush each corner of the wrapper with cornflour paste.
Bring two of the opposite corners of the wrappers together first. Then the other two towards the middle and then roll the pastry up tightly towards the top corner. Seal it by brushing a little of the beaten egg yolk
Repeat this process with the remainder of the wrappers and filling mix. I recommend making as many as possible (then again, I am always eating…)
Heat the wok over a high heat and add enough oil to fill about a fourth of the depth of your wok.
Carefully lower the spring rolls in small batches into the oil and fry for between two and three minutes, or until golden-brown. Remove, and drain on kitchen paper for a few minutes.
Transfer the spring rolls onto a plate and leave to cool and dry. Once ready, enjoy!