A recipe from the Good Food collection.
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- Soak the mushrooms in boiling water for 10 minutes. Drain and squeeze to remove excess liquid. Remove the stems and chop the caps finely.
- Heat a little oil in a wok or heavy-based frying pan. Add the garlic, ginger, spring onion, cabbage, carrot, water chestnuts and mushrooms. Stir-fry for 5 minutes over high heat, or until the vegetables are softened. Add the oyster sauce and stir to combine. Set aside to cool.
- Work with one wrapper at a time, keeping the remainder covered with a clean, damp tea-towel. Place 2 tablespoons 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 point with a little flour and water paste. Repeat with the remaining wrappers and filling.
- Heat the oil in a wok and deep-fry the rolls, 4 at a time, for about 3 minutes, or until golden. Drain the rolls on paper towels. Serve with sweet chilli sauce.