Vegetable spring roll

Serves: 2
Ingredients
Carrot, julienned 40 gm
Chinese cabbage, julienned 120 gm
Celery, julienned 10 gm
Chinese dried mushroom, finely sliced 20 gm
White radish, julienned 30 gm
Coriander 10 gm
Garlic 2 gm
Salt 2 gm
Chicken stock powder 2 gm
White pepper powder 1 gm
Light soy sauce 2 ml
Sunflower oil 15 ml
Spring roll sheet 4 pc
Egg, lightly beaten 1 pc
Sweet Thai chilli sauce, for dipping....................... 40 ml
Sunflower oil 200 ml
Method
Soak the Chinese dried mushrooms in warm water to soften them (for 20 to 30 minutes).
Squeeze any excess water out of the mushrooms and thinly slice.
Finely slice the Chinese cabbage, white radish, carrot and celery.
Heat oil in a frying pan.
When the oil is sizzling, stir-fry the garlic first, then add the rest of vegetables and fry for a couple of minutes.
Stir in the seasoning; remove from the heat and cool.
For the spring roll wrap:
To make the spring rolls, lay a spring roll wrapper in front of you so that it forms a diamond shape.
Brush the edges of the wrapper with the lightly beaten egg.
Spread 2 tablespoons of filling on the bottom half, spreading it out sideways to form a rectangle shape, but not touching the edges.
Lift the bottom corner of the wrapper and tuck it in under the filling.
Fold over the left and right sides of the spring roll wrapper and continue rolling up the wrapper.
When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.
Heat oil to 360ºF for deep- frying.
When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes).
Remove and drain on paper towels and serve the spring rolls with Thai chilli sauce.