ingredients
makes 20
4 dried Chinese mushrooms
1 tablespoon oil
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
5 ounce fried bean curd, cut into strips
1 large carrot, cut into very fine matchsticks
2 1/4 ounce water chestnuts, chopped
6 scallions, chopped
5 ounce Chinese cabbage, shredded
1 tablespoon soy sauce
1 tablespoon cornstarch
10 large spring roll wrappers
oil, for deep-frying
method
1. Soak the dried mushrooms in boiling water for 20 minutes. Drain and squeeze to remove any excess liquid. Slice the mushroom caps and discard the hard stems.
2. Heat the tablespoon of oil in a large wok, swirling gently to coat the base and side. Stir-fry the garlic, ginger, bean curd, carrot and water chestnuts for 30 seconds, over high heat. Add the scallion and cabbage and cook for 1 minute, or until the cabbage is just softened. Add the soy sauce and some salt, white pepper and sugar, to taste; cool. Add the sliced mushroom caps.
3. Mix the cornstarch with 2 tablespoons of water to form a paste. Keep the spring roll wrappers covered with a clean damp tea towel while you work. Place two wrappers on a board, one on top of the other. (The rolls are made with two layers of wrappers.) Cut the large square into four squares. Brush the edges of each square with a little cornstarch paste. Place about 1 tablespoon of the filling in the centre of one square. With a corner facing you, roll up the wrapper firmly, folding in the sides as you roll. Repeat with the remaining wrappers and filling.
4. Fill a deep heavy-based pan one third full of oil and heat the oil to 180°C (350°F). The oil is ready when a cube of bread dropped into the oil turns golden brown in 15 seconds.
5. Deep-fry the spring rolls, about four at a time, for 3 minutes, or until golden. Drain on crumpled paper towels.
