b'28 29VEGAN SPRING ROLLSDried wood ear mushrooms,This version is vegan and the rolls are filled with a rehydrated and finely sliced mix of wood ear and fresh mushrooms, vermicelli Dried mung bean vermicellinoodles, tofu, and carrots before being rolled in noodles, rehydrated spring roll pastry sheets.Extra firm tofu, mashed Combine all ingredients except the sheets into a bowl Shiitake or other freshand mix well. mushrooms of choice, sliced Before you start wrapping, prepare a bowl with water Onion, diced to seal the edges of the pastry sheet.Carrot, shredded Add around 2-3 tbsp of filling on a sheet, depending Soy sauce or salt on the size of your sheet. Compress the filling and try to squeeze out any air pockets. See below for how to Dark soy sauce, to colourprepare 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 brown Cornstarch (or Taro) and crisp outside (my preferred way of cooking!)Spring roll pastry sheets Brush the rolls with oil and bake in the oven at 200C for 20 minutes, turning over halfway, for a less oily Oil, for cooking alternative (still really crispy!)'