Veggie Spring Rolls

• 4 None dried shiitake mushrooms
• 4 oz rice vermicelli noodles
• 7 oz Chinese cabbage, finely shredded
• 1 medium carrot, coarsely grated
• 4 oz snow peas, thinly sliced lengthwise
• 1 tbsp grated fresh ginger
• 1 None egg, lightly beaten
• 1 pkg (20 sheets) frozen spring roll wrappers, thawed
• None None Vegetable oil, to deep-fry
• None None Sweet chili sauce, to serve

1. Soak mushrooms in boiling water in a small bowl for 10 mins or until soft. Drain; remove stems and thinly slice mushrooms.
2. Soak noodles in boiling water in a large bowl for 2 mins. Stir to separate strands, then drain. Return noodles to bowl. Using kitchen scissors, cut into short lengths. Add cabbage, carrot, snow peas, ginger and mushroom. Toss well to combine. Heat a nonstick skillet on high heat. Add egg and scramble for 1-2 mins or until cooked. Add to noodle mixture.
3. Cover thawed spring roll wrappers with a damp tea towel. For each spring roll, place a wrapper, in a diamond shape, on a clean work surface. Arrange about 3 oz filling across pointed end closest to you. Fold pointed end over; fold in sides. Roll up tightly to enclose filling and form a roll. Brush tip with water, then press to seal.
4. Heat oil in a large heavy-bottomed skillet on medium heat (oil is ready where a cube of bread crisps quickly without absorbing oil). Deep-fry spring rolls, in batches for 1-2 mins or until golden brown and cooked. Using a slotted spoon, transfer to paper towels. Serve with sweet chili sauce.

shiitake mushrooms, rice vermicelli noodles, chinese cabbage, carrot, snow peas, ginger, egg, roll wrappers, vegetable oil, sweet chili sauce

Taken from recipes-plus.com/api/v2.0/recipes/21385 (may not work)