Using Kenwood Food Processor with the julienne disc attachment, julienne carrots, leeks and bok choy together.

In a pan on medium-high heat, heat vegetable oil. Sauté garlic and shallots until fragrant. Add in your thinly sliced vegetables and fry for 2 to 3 minutes until the vegetables start to soften.

Add shiitake mushrooms and fry for another 2 to 3 minutes. Add oyster sauce and season to taste with salt, white pepper and sesame oil. Remove from heat to cool.

On your flat tabletop, place spring roll skin in a diamond shape. Add the cooled filling in centre. It’s important for the filling to cool to a lukewarm temperature, otherwise your spring rolls might burst open! We suggest spreading it out on a tray and cooling it in the fridge.

Start by folding both sides over the filling, then fold the edge clothes to you over the filling and roll it away from you to form a nice little package.

Seal spring roll by brushing egg yolk on the sides of the skin. Repeat with remaining skin and filling.

In a pot of hot oil, deep fry spring rolls for 4 to 5 minutes until golden brown. Drain excess oil on a paper towel lined plate. Serve hot with your favourite sauce on the side!