Vegetarian Spring Rolls

Makes about 20


Ingredients:

4 dried Chinese mushrooms
1 clove garlic, crushed
¾ tsp finely grated ginger
6 spring onions, chopped
3 cups (135g) shredded Chinese cabbage
1 large carrot, grated
150g canned water chestnuts, chopped
1 tbsp oyster sauce
1 packet spring roll wrappers
oil, for deep-frying
sweet chilli sauce, to serve


Method:

1. Soak the mushrooms in boiling water for 10 minutes. Drain and squeeze to remove excess liquid. Remove the stems and chop the caps finely.
2. Heat a little oil in a wok or heavy-based frying pan. Add the garlic, ginger, spring onion, cabbage, carrot, water chestnuts and mushrooms. Stir-fry for 5 minutes over high heat, or until the vegetables are softened. Add the oyster sauce and stir to combine. Set aside to cool.
3. Work with one wrapper at a time, keeping the remainder covered with a clean, damp tea-towel. Place 2 tablespoons of the filling on the wrapper and fold one point over. Fold in the two side points, then roll up towards the last point, forming a log shape. Seal the point with a little flour and water paste. Repeat with the remaining wrappers and filling.
4. Heat the oil in a wok and deep-fry the rolls, 4 at a time, for about 3 minutes, or until golden. Drain the rolls on paper towels. Serve with sweet chilli sauce.

Nutrition per roll:
Protein 1g;
Fat 10g;
Carbohydrate 6g;
Dietary Fibre 1g;
Cholesterol 3mg;
545 kj (130 cal)