Drain the fungus, pat it dry and cut any tough stalks from it, then cut it into 1cm wide ribbons and put in a large bowl. Add the tofu, beansprouts, water chestnuts, mushrooms, spring onions, basil and coriander, and mix well together.
Pull the spring roll wrappers apart carefully and lay them back on top of each other. Line a tray with baking parchment. Take one wrapper at a time and lay it in front of you in a diamond shape. Brush the far corner quarter with beaten egg. Take a tenth of the mixture and lay it across the centre of the wrapper from left to right – keeping a 3cm gap clear at both ends. Take the corner nearest you and fold it over the filling, holding it quite firmly, then roll towards the middle. Fold both the left and right corners towards the centre, holding the filling quite firmly, then continue to roll away from you to give you something hopefully resembling a spring roll. If the wrapper has broken, then you’re best to unroll and start again. Roll another 9 spring rolls in the same way. Lay the rolls side by side on the tray with the seam on the bottom. You can leave them for 30 minutes before cooking them, but any longer and the filling can cause the wrappers to break.
© 2007 Peter Gordon. All rights reserved.