b'Vegan Spring RollsDried wood earThis version is vegan and the rolls are filled with a mushrooms, rehydratedmix of wood ear and fresh mushrooms, vermicelli and finely sliced noodles, tofu and carrots before being rolled in Dried mung beanspring roll pastry sheets.vermicelli noodles, rehydrated Combine all ingredients except the sheets into a Extra firm tofu, mashed bowl and mix well. Shiitake or other freshBefore you start wrapping, prepare a bowl with water mushrooms of choice,to seal the edges of the pastry sheet.sliced Add around 2-3 tbsp of filling on a sheet, depending Onion, diced on the size of your sheet. Compress the filling and try to squeeze out any air pockets. See below for how to Carrot, shredded prepare and wrap the rolls.Soy sauce or salt You can cook these spring rolls in two ways:Dark soy sauce, to colourDeep fry the rolls in oil for the perfectly golden brown (optional) and crisp outside (my preferred way of cooking!)White pepper Brush the rolls with oil and bake in the oven at 200C Cornstarch (or taro) for 20 minutes, turning over halfway, for a less oily alternative (still really crispy!)Spring roll pastry sheetsOil, for cooking47'