vegetarian_spring_rolls

							Vegetarian spring rolls
Preparation Time             18 minutes
Makes 16
Ingredients
     3 dried shiitake mushrooms (Chinese mushrooms)
     1 tbs sesame oil (Using Vegetable oil instead)
     3 green shallots, trimmed, thinly sliced
     1 garlic clove, finely chopped
     1 tsp finely grated fresh ginger
     75g (1 1/2 cups) finely shredded Chinese cabbage
     65g (1 cup) bean sprouts, ends trimmed
     1 225g can bamboo shoots, drained, thinly sliced
     1 medium carrot, peeled, coarsely grated
     50g vermicelli noodles
     1 tsp soy sauce
     1 tsp sugar
     Freshly ground black pepper
     16 square 21cm spring roll wrappers
     1 egg white, lightly whisked
     Chilli sauce, to serve
     Extra soy sauce, to serve

Method
  1. Place the mushrooms in a small heatproof bowl. Cover with boiling water and set aside
     for 5 minutes or until soft. Drain and chop finely.
  2. Heat the sesame oil in a large non-stick frying pan over medium heat. Add the green
     shallots, garlic and ginger, and cook, stirring, for 1 minute or until aromatic. Add the
     cabbage, bean sprouts, bamboo shoots, carrot and mushrooms, and cook, stirring, for 3
     minutes or until the vegetables are just soft. Add the soy sauce and sugar, and stir to
     combine. Taste and season with pepper. Remove from the heat and set aside.
  3. Separate the spring roll wrappers, arrange them in a pile again and cover with a clean,
     damp tea towel to prevent them drying out. Place 1 wrapper on a clean work surface.
     Place 1/4 cup of vegetable mixture on one corner of wrapper and fold over corner to
     cover filling. Brush opposite corner with a little whisked egg white. Fold in the sides, roll
     up to secure filling and press corner to seal. Transfer to a plate and cover with a clean,
     damp tea towel. Repeat with remaining spring roll wrappers, vegetables and egg white.
  4. Heat peanut oil in a medium saucepan over medium-high heat until hot. (To test if oil is
     hot enough to cook the rolls, drop a cube of bread into the oil. When the bread becomes
     golden in 15 seconds, the oil is ready.)
  5. Place 4 spring rolls in the hot oil and cook, using tongs to turn often, for 1-2 minutes or
     until light golden and crisp. Drain on paper towel and repeat with remaining spring rolls.
     Serve immediately with chilli sauce and extra soy sauce.

Notes
     Prep: 18 mins (+ 5 mins soaking time)