• Ingredients:

150g fried bean curd

1 teaspoon crushed garlic

3/4 teaspoon finely grated ginger

1 tablespoon vegetable oil

3 cups shredded chinese cabbage

2 teaspoons soy sauce

4 dried chinese mushrooms

6 spring onions, finely chopped

1 large carrot, grated

5 large spring roll wrappers vegetable oil for deep frying

(Recipes are available at Henlong Market, please ask for package.)

• Instruction:

Sweet plum sauce or chilli sauce to serve with spring rolls Soak dried chinese mushrooms in hot water to cover for 30 minutes, drain and squeeze to remove excess liquid. Remove stems and chop caps finely. Cut the bean curd into small cubes finely and set aside. Heat one tablespoon oil in a wok or heavy-based frying pan, swirling gently to coat the base and side. Add the garlic, ginger, spring onion, cabbage, carrot, mushrooms and bean curd. Stir-fry for 5 minutes over a moderate to high heat until the vegetables are softened. Add soy sauce and stir to combine, and keep it cool. Cut each spring roll wrappers into four squares, work with one square at a time, keeping the remainder covered with a clean, damp towel. Place 2 teaspoons 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 end point with a little flour and water paste. Repeat with remaining wrappers and filling. serve with sweet plum sauce or chilli sauce especially for spring rolls.