The sprouts are great in a stir fry or salad or used as a filling in spring rolls. Mung bean sprouts are an excellent source of protein, vitamin C, A and E, along with many minerals.

When cooking sprouts, it is better to steam or stir fry them than to boil them and discard the water. You only lose 20-30 percent of the vitamin C compared to 60 percent. The Chinese have been growing mung bean sprouts (nga choy or nga choi) for approximately 3,000 years.

Spring Rolls

About 12 spring roll wrappers - defrosted, or filo pastry but that's not as good.
50g (2 oz) white cabbage, carrots or any other veg you have lying about!- shredded
50g (2 oz) water chestnuts - chopped
50g (2 oz) mung bean sprouts
1 pepper - chopped
1 small onion -chopped
Large dash of soy sauce
Dash of sesame oil
Flour and water paste
Vegetable oil - enough to fill one third to one half of a small saucepan

Lay the wrappers under a damp tea towel to stop them getting too dry.
Stir fry the veg, water chestnuts, pepper and spring onions in a spoonful of vegetable oil for a couple of
minutes. Add the beansprouts and cook for a further minute. Add the soy sauce and sesame oil.
Leave the mixture to cool.
Put the oil in a small-medium sauce pan and heat slowly.
Place one of the wrappers diagonally on a chopping board or large plate. Using two spoons, scoop up
some filling and arrange in a small sausage shape horizontally in the middle of your wrapper. Fold the
side edges over the filling. Fold the bottom edge over the filling, then roll the spring roll over a couple
of times to make a roll. Secure the edge with a bit of flour and water paste.
Continue until you have 3 or 4 spring rolls, then fry in the oil (test to see if small piece of spring roll
pastry sizzles) until light golden brown and crispy. Drain, and lay on kitchen roll. Don't stack them on
top of each other or the undersides go soggy.
Continue until all your mixture is used up.