Tofu And Mushroom Spring Rolls With Chili Jam - cooking recipe

Ingredients

3.5 oz vermicelli noodles
9 oz cherry tomatoes, halved
1 None fresh long red chili, finely chopped
1/4 cup granulated sugar
1 tbsp white vinegar
1 lb button mushrooms, thickly sliced
1/4 cup oyster sauce
1 bunch English spinach, leaves trimmed, chopped
5 oz firm tofu, chopped
8 None spring roll wrappers
1 None egg white, lightly whisked, to brush
None None vegetable oil, to deep-fry

Preparation

Soak noodles in cold water for 15 mins, or until softened. Drain.
Meanwhile, to make the chili jam, bring tomatoes, chili, sugar and vinegar to a boil. Reduce heat and simmer for 30 mins, or until thickened slightly. Let cool.
Lightly coat a frying pan with oil and place over high heat. Cook mushroom, stirring, for 5 mins, or until golden. Add oyster sauce and spinach. Cook, stirring, for 1 min, or until spinach wilts. Stir in noodles and tofu.
Place spring roll wrappers on a clean work surface. Divide mushroom mixture evenly along center of each wrapper. Fold 1 corner over filling then fold in sides. Brush edges with egg white and roll up firmly to enclose filling.
Heat oil in a wok or heavy-bottomed saucepan over medium heat. Working in batches, deep-fry rolls for 3 mins, or until golden brown. Using a slotted spoon, transfer to paper towels. Serve with chili jam.