Heat oil in a pan or wok over high heat. Add the garlic, stir quickly then add carrot, bean sprouts, red pepper, cabbage, yam bean and mushrooms. Stir well and cook for 3 minutes or until vegetables have all softened slightly.

Add 1 tsp of cornflour, the soy sauce & oyster sauce, then cook for 1 minute until the liquid has gone (*see note below).

Set the filling aside and let it cool completely (quickest solution: spread on tray, refrigerate 5 minutes).

Mix the cornflour and water in a small bowl (for sealing the rolls).

Carefully peel away one spring roll wrapper, and then keep the others covered under a clean damp tea towel.

Put the wrapper (smooth side down) in a diamond position, then add a heaped spoonful of the filling (or use tongs) on the lower half. Fold over the filling until halfway up, then fold in the sides, and continue to finish rolling. Use the cornflour & water mixture to seal at the top. Each spring roll should be about 12 cm and 2.5 cm wide once wrapped.

Pour enough oil in a large saucepan (or wok) so it is about the height of the spring rolls. Heat on medium high, when the oil is hot (stick a bamboo chopstick or wooden spoon handle in, if rapid bubbles appear) then carefully put in the spring rolls and cook until they’re a deep golden brown (about 1 1/2 - 2 minutes).

Remove them from the pan and then transfer to paper towels to drain.

*NB. The Filling should not be watery, it should be kind of sticky (watery filling = soggy spring rolls!)