mushrooms with hot water and soak for 20
minutes. Remove stalks and chop mushrooms.
Heat peanut and sesame oil in a wok and
slowly fry garlic and ginger for a few
seconds. Add meat, raise heat and stir fry
until it changes color.
prepared vegetables, soy sauce and salt.
combine thoroughly. Push mixture to one side
and tilt wok so liquid gathers. Stir in corn
flour. which has been mixed with a little
cold water until smooth.
stirring, until thick. Remove wok from heat
and mix thickened liquid into the filling.
Allow to cool completely. Put 2 tablespoons
of mixture at one end of spring roll wrapper
and roll up. turning in the sides so that
filling is completely enclosed.
edges with water or a mixture of corn flour
and water and press to seal.
Fry one or
two at a time in deep hot oil until golden
absorbent paper and serve immediately with
chili sauce if liked.