MUSHROOM SPRING ROLLS

Ingredients:

• 6 dried Chinese mushrooms
• 3/4 pound fresh mushrooms
• 1 tablespoon cornstarch
• 3 ounces tofu, crumbled
• 1 tablespoon carrot, finely grated
• 1 tablespoon ginger root, finely grated
• 1 clove garlic, crushed
• 1 tablespoon , light soy sauce
• 1/2 tablespoon dark soy sauce
• 2 teaspoons hoisin sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1 tablespoon Chinese rice wine or sherry
• 3 tablespoons scallions, chopped
• 12 small spring roll wrappers
• 1 egg white beaten
• oil for deep-frying

Preparation:

• 1.
• Soak the dried Chinese mushrooms for 30 minutes in hot water to cover.
• 2.
• Wipe and trim the fresh mushrooms and discard the stems.
• 3.
• Finely chop both the fresh and dried mushrooms.
• 4.
• Mix all the remaining ingredients except wonton wrappers and egg white and oil for frying.
• 5.
• Leave the mixture to stand for fifteen minutes in a cool place.
• 6.
• Place the spring roll wrappers on a worktop or chopping board.
• Make the mixture into 12 small rolls of equal size.
• Place one on each wrapper.
• Brush the uncovered part with egg white.
• Fold in two corners across the filling and roll up tightly from one of the unfolded corners and dampen the last corner and press to secure.
• 7. Heat the oil until very hot and fry 3-4 rolls at a time. Turn the rolls occasionally using a skimmer or slotted spoon. Fry until golden brown.