b'VeganSpring RollsDried wood ear mushrooms,This version is vegan and the rolls are filled rehydrated and finely sliced with a mix of wood ear and fresh mushrooms, Dried mung bean vermicellivermicelli noodles, tofu, and carrots before noodles, rehydrated being rolled in spring roll pastry sheets.Extra firm tofu, mashed Combine all ingredients except the sheets into a Shiitake or other freshbowl and mix well. mushrooms of choice, sliced Before you start wrapping, prepare a bowl with Onion, diced water to seal the edges of the pastry sheet.Carrot, shredded Add around 2-3 tbsp of filling on a sheet, depending on the size of your sheet. Compress Soy sauce or salt the filling and try to squeeze out any air pockets. Dark soy sauce, to colourSee below for how to prepare and wrap the rolls.(optional) You can cook these spring rolls in two ways:White pepper Deep fry the rolls in oil for the perfectly golden Cornstarch (or Taro) brown and crisp outside (my preferred way of cooking!)Spring roll pastry sheetsBrush the rolls with oil and bake in the oven at Oil, for cooking 200C for 20 minutes, turning over halfway, for a less oily alternative (still really crispy!)43'