• 1 medium onion, peeled and finely sliced
• 1 ½ tablespoons sesame oil
• 8 shiitake mushrooms, stems removed and finely sliced
• 1 carrot, peeled and julienned or grated
• 1 thumb fresh ginger, peeled and finely grated
• 250 g (8 oz) tofu, crumbled
• 4 asparagus spears (ends snapped off and discarded), finely sliced
• pinch salt
• 8 × 25 cm (3 × 10 in) square spring-roll wrappers
• 1 egg, beaten
• vegetable oil for deep frying

Fry onion in sesame oil until coloured. Add mushrooms and carrot. Fry until carrot begins to soften. Remove from heat and mix in ginger, tofu and asparagus. Season with a little salt.

Separate wrappers and lay them on top of each other in a diamond shape. Place one-eighth of filling in the centre of wrapper, going from left to right, leaving 4 cm (½ in) on each side. Generously brush the point of the diamond furthest from you with beaten egg, then fold the point closest to you over filling.

Fold the two sides into the centre, then roll spring roll tightly away from you, using egg wash to hold the seams together. Make remaining spring rolls the same way. Deep-fry in hot oil (180°C/350°F/Gas Mark 4) until crispy, then drain on paper towels. Serve with chilli or peanut sauce.