Cabbage And Mushroom Spring Rolls - cooking recipe

Ingredients

2 tbsp peanut oil
9 oz cremini mushrooms, sliced
4 oz shiitake mushrooms, thinly sliced
1 can (8 oz) water chestnuts, drained and chopped
1 None carrot, julienned
3 cloves garlic, crushed
1/4 None Chinese cabbage, thinly sliced
2 None green onions, thinly sliced
2 tbsp shao hsing wine (Chinese rice wine)
2 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp sugar
1 pkg (20-count) spring roll wrappers
None None Oil, for deep-frying

Preparation

Heat oil in a wok or large skillet on high heat. Stir-fry mushrooms, water chestnuts, carrot and garlic for 1 min. Add cabbage, onion, wine, sauces and sugar. Simmer for 1-2 mins. Remove from heat and cool.
Working with one wrapper at a time, place on a work surface with 1 corner facing towards you. Spoon 2 tbsp of mixture across corner of wrapper. Fold in sides and roll up completely. Brush top corner with water to seal. Place seam-side down on tray.
Heat oil in a large saucepan or clean wok on high heat, until a small piece of pastry sizzles as soon as it is added.
Working in 4 batches, deep-fry spring rolls for 3-4 mins, turning, until crisp and golden. Drain on paper towels. Serve with dipping sauce of choice.