Name: Smoked tofu and wood fungus spring rolls
Yield: Makes 10 rolls
Ingredients: 100 g oyster mushrooms, pulled apart; 1 small can (140g drained weight) of water chestnuts, sliced (or use fresh peeled water chestnuts); 100 g beansprouts, rinsed, drained and gently patted dry; 200 g smoked tofu, cut into batons 1cm square in section; 30 g dried wood fungus, soaked for 50 minutes in 1.5 litres tepid water; large handful of coriander, cut into 1cm lengths (stalk and all); large handful of basil (regular or Thai), coarsely shredded; 1 egg, beaten; ten 20 cm square spring roll wrappers, at room temperature; black vinegar, for dipping; vegetable oil, for deep-frying; 3 spring onions, thinly sliced

Preparation info

Makes
10
rolls

Difficulty
Medium

Appears in

Vegetables

By Peter Gordon

Published 2007

About

Spring roll wrappers need to be at room temperature as they are then more pliable. Those I used here were 20cm square; if you can only find larger wrappers, cut them down to size, and if you can only find smaller ones you’ll get quite a few more smaller rolls. Black vinegar can be bought from Chinese food stores and is absolutely delicious – not too acidic, quite sweet and with flavours of cinnamon, orange peel and star anise. If you can’t find it, replace it with equal parts lemon juice, s