Salads and Appetizers Recipes - Egg Rolls with Tofu and Vegetables Recipe

Ingredients

• 1 Tbsp sunflower oil

• 1tsp chopped ginger

• 1 clove garlic, finely chopped 1 spring onion, chopped

• 60g/2oz shiitake mushrooms, thinly sliced

• 110g/4oz tinned bamboo shoots, thinly sliced

• 150g15oz bean sprouts, rinsed

• 250g/90z firm tofu, cut into strips

• 1 Tbsp light soy sauce

• 1tsp sesame oil

• 1tsp shaoxin rice wine (Chinese rice wine) or dry sherry

• 1tsp sugar

• 1tsp corn flour

• 2 tsp water

• 8 spring roll sheets (20cmx20cm/8inx8in)

• oil for deep-frying

• soy sauce or chili sauce for dipping

Makes 8 rolls

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Method:

1. Heat the oil in a frying pan, add the fresh ginger and garlic and stir-fry for 1 minute. Add the spring onions, mushrooms, bamboo shoots and bean sprouts, then fry for 3 to 4 minutes.

2. Add the tofu, soy sauce, sesame oil, rice wine and sugar, and fry for 2 more minutes. Dissolve the corn flour in 2 teaspoons of water and stir into the mixture.

3. Fold each egg-roll sheet into a diamond shape and then place 2 tablespoons of the filling on the lower side of the sheet.

4. Roll the sheet up once and then fold each side into the centre. Brush the water over the sheet so the corners stay in position. Repeat with the other sheets.

5. Heat the oil to 170°C (325°F). Deep fry the rolls for a few minutes until lightly browned. Drain the excess oil off kitchen paper and serve.

Note: A classic Chinese dish - This recipe makes rolls big enough to be eaten as a main course.