• 6 dried Chinese mushrooms
• 3 tablespoons peanut oil
• 1 tablespoon sesame oil
• 1 clove garlic, finely grated
• 1/2 teaspoon finely grated fresh ginger
• 250 g (8 oz) mince meat
• 2 cups shredded Chinese cabbage
• 1 cup shredded giant white radish
• 12 water chestnuts, chopped
• 1 cup chopped bamboo shoots
• 125 g (4 oz) bean sprouts
• 6 Spring onions, finely chopped
• 1 tablespoon light soy sauce
• 1 teaspoon salt
• 3 teaspoons corn flour
• 1 packet frozen spring roll wrappers
• oil for deep frying

Cover 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.

Add 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.

Cook. 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.

Dampen 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 brown.

Drain on absorbent paper and serve immediately with chili sauce if liked.

Kosher Asian -- Malaysian