Tofu And Mushroom Spring Rolls With Chili Jam

• 3.5 oz vermicelli noodles
• 9 oz cherry tomatoes, halved
• 1 None fresh long red chili, finely chopped
• 1/4 cup granulated sugar
• 1 tbsp white vinegar
• 1 lb button mushrooms, thickly sliced
• 1/4 cup oyster sauce
• 1 bunch English spinach, leaves trimmed, chopped
• 5 oz firm tofu, chopped
• 8 None spring roll wrappers
• 1 None egg white, lightly whisked, to brush
• None None vegetable oil, to deep-fry

1. Soak noodles in cold water for 15 mins, or until softened. Drain.
2. Meanwhile, to make the chili jam, bring tomatoes, chili, sugar and vinegar to a boil. Reduce heat and simmer for 30 mins, or until thickened slightly. Let cool.
3. Lightly coat a frying pan with oil and place over high heat. Cook mushroom, stirring, for 5 mins, or until golden. Add oyster sauce and spinach. Cook, stirring, for 1 min, or until spinach wilts. Stir in noodles and tofu.
4. Place spring roll wrappers on a clean work surface. Divide mushroom mixture evenly along center of each wrapper. Fold 1 corner over filling then fold in sides. Brush edges with egg white and roll up firmly to enclose filling.
5. Heat oil in a wok or heavy-bottomed saucepan over medium heat. Working in batches, deep-fry rolls for 3 mins, or until golden brown. Using a slotted spoon, transfer to paper towels. Serve with chili jam.

vermicelli noodles, cherry tomatoes, long red chili, granulated sugar, white vinegar, button mushrooms, oyster sauce, english spinach, firm tofu, spring roll wrappers, egg, vegetable oil

Taken from recipes-plus.com/api/v2.0/recipes/32982 (may not work)