Portions: pcs Preperation time: 30 min Tested: Storage/Preperation Can be stored frozen uncooked, or covered in the fridge Catagories: Far East, Malaysian
Ingredients
6.0   Chinese dried mushrooms, 1.0tbsp   vegetable oil, 2.0cloves   garlic,crushed 1.0tbsp   fresh ginger,grated 50.0g   bamboo shoots,canned and drained, finely chopped 150.0g   carrot,grated 130.0g   soft beancurd,thinly sliced 0.5ts   sambal oelek, 4.0   chinese cabbage leaves,shredded 1.0ts   cornflour,(Level teaspoon) 2.0tblsp   soy sauce, 200.0g   spring roll wappers,    vegetable oil for deep frying, 150.0g   Bean sprouts,

Directions:

o	Place mushrooms in heatproof bowl, cover with boiling water, stand 20 minutes. Drain mushrooms; discard stems, slice caps thinly.
o	Heat oil in wok or pan, add garlic, ginger and bamboo shoots, cook, stirring, until fragrant. Add mushrooms, yam bean, carrot and beancurd, cook, stirring, 1 minute; remove from heat. Combine sambal oelek, cabbage and blended cornflour and soy sauce in bowl; mix well. Stir in vegetable mixture, cool.
o	Spoon tablespoons of vegetable mixture across corners of spring roll wrappers. Brush edges with a little water, tuck in ends, roll up to enclose filling.
o		Deep-fry spring rolls in batches in hot oil until golden brown and cooked through; drain on absorbent paper. Makes about 20.
o	Recipe best made on day of serving.

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