We begin making the Zhejiang  Style Crispy Five Spice Powder Spring Roll Recipe by kneading the dough for the spring roll wrapper, knead it to a soft but not a sticky dough. Keep it for some time.

Heat a nonstick pan, add oil and sauté the ginger and garlic. Add the chopped mushroom and sweet corn. Sauté till it is cooked.

Finally add a tablespoon of the 5 spice powder, hoisin sauce and season it well with salt and pepper. Keep it aside. Pre-heat the oven to 180 degree Celsius to 15 minutes.

In order to make the spring roll wrapper, divide the dough into small balls and roll it onto a board. Roll the dough very thin making sure it does not break or create a hole.

Place a teaspoon of the filling on one of the sides, making sure that it does not overspill outside.

Fold on either left or right sides over the mixture so that they come close to each other but do not touch or overlap. This will help in preventing from the filling not to spill out.

Start folding the bottom wrapper over the filling and keep rolling it till it completes the other end, seal the open end by dabbing some water and pressing lightly.

Place these rolls on a tray greased with oil, by using a pastry brush apply some oil on the spring rolls as well.

Serve the Zhejiang  Style Crispy Five Spice Powder Spring Roll Recipe for a Party appetizer and relish it with a dipping sauce.