Veggie Spring Rolls - cooking recipe

Ingredients

4 None dried shiitake mushrooms
4 oz rice vermicelli noodles
7 oz Chinese cabbage, finely shredded
1 medium carrot, coarsely grated
4 oz snow peas, thinly sliced lengthwise
1 tbsp grated fresh ginger
1 None egg, lightly beaten
1 pkg (20 sheets) frozen spring roll wrappers, thawed
None None Vegetable oil, to deep-fry
None None Sweet chili sauce, to serve

Preparation

Soak mushrooms in boiling water in a small bowl for 10 mins or until soft. Drain; remove stems and thinly slice mushrooms.
Soak noodles in boiling water in a large bowl for 2 mins. Stir to separate strands, then drain. Return noodles to bowl. Using kitchen scissors, cut into short lengths. Add cabbage, carrot, snow peas, ginger and mushroom. Toss well to combine. Heat a nonstick skillet on high heat. Add egg and scramble for 1-2 mins or until cooked. Add to noodle mixture.
Cover thawed spring roll wrappers with a damp tea towel. For each spring roll, place a wrapper, in a diamond shape, on a clean work surface. Arrange about 3 oz filling across pointed end closest to you. Fold pointed end over; fold in sides. Roll up tightly to enclose filling and form a roll. Brush tip with water, then press to seal.
Heat oil in a large heavy-bottomed skillet on medium heat (oil is ready where a cube of bread crisps quickly without absorbing oil). Deep-fry spring rolls, in batches for 1-2 mins or until golden brown and cooked. Using a slotted spoon, transfer to paper towels. Serve with sweet chili sauce.