Spring Rolls With Chili Plum Sauce

• 6 None dried shiitake mushrooms
• 8 oz ground pork
• 2 None Chinese cabbage leaves, finely shredded
• 1 None celery stick, trimmed and thinly sliced
• 1 small carrot, finely grated
• 1/2 cup bean sprouts
• 1 None green onion, thinly sliced
• 1 tsp chopped cilantro
• 1 tsp peanut oil
• 1 clove garlic, crushed
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 36 None mini spring roll wrappers
• 1 None egg, beaten lightly
• None None Vegetable oil, for deep-frying
• None None FOR THE CHILI PLUM SAUCE
• 1 cup store-bought plum sauce
• 1 tbsp soy sauce
• 1 tsp finely grated fresh ginger
• 1 None small fresh chili pepper, seeded and finely chopped

1. Place the mushrooms in a heatproof bowl. Cover with boiling water and let stand for 20 mins. Drain the mushrooms; discard the stems and chop the caps finely.
2. Combine the mushrooms with the remaining ingredients, except the wrappers, egg and vegetable oil, in a large bowl and mix well.
3. For each roll, place 2 tsp of filling across one corner of the wrapper. Brush the edges of the wrapper with a little of the egg; tuck in the ends and roll up to enclose the filling.
4. For the chili plum sauce, combine all ingredients in a medium bowl and mix well.
5. Deep-fry the spring rolls in batches in hot oil until golden brown and cooked through. Drain on paper towels.
6. Serve the spring rolls with chili plum sauce.

shiitake mushrooms, ground pork, cabbage, celery, carrot, bean sprouts, green onion, cilantro, peanut oil, clove garlic, soy sauce, oyster sauce, spring roll wrappers, egg, vegetable oil, storebought plum sauce, soy sauce, ginger, fresh chili pepper

Taken from recipes-plus.com/api/v2.0/recipes/31724 (may not work)