Spring Rolls With Chili Plum Sauce - cooking recipe

Ingredients

6 None dried shiitake mushrooms
8 oz ground pork
2 None Chinese cabbage leaves, finely shredded
1 None celery stick, trimmed and thinly sliced
1 small carrot, finely grated
1/2 cup bean sprouts
1 None green onion, thinly sliced
1 tsp chopped cilantro
1 tsp peanut oil
1 clove garlic, crushed
1 tbsp light soy sauce
1 tbsp oyster sauce
36 None mini spring roll wrappers
1 None egg, beaten lightly
None None Vegetable oil, for deep-frying
None None FOR THE CHILI PLUM SAUCE
1 cup store-bought plum sauce
1 tbsp soy sauce
1 tsp finely grated fresh ginger
1 None small fresh chili pepper, seeded and finely chopped

Preparation

Place the mushrooms in a heatproof bowl. Cover with boiling water and let stand for 20 mins. Drain the mushrooms; discard the stems and chop the caps finely.
Combine the mushrooms with the remaining ingredients, except the wrappers, egg and vegetable oil, in a large bowl and mix well.
For each roll, place 2 tsp of filling across one corner of the wrapper. Brush the edges of the wrapper with a little of the egg; tuck in the ends and roll up to enclose the filling.
For the chili plum sauce, combine all ingredients in a medium bowl and mix well.
Deep-fry the spring rolls in batches in hot oil until golden brown and cooked through. Drain on paper towels.
Serve the spring rolls with chili plum sauce.