Cabbage And Mushroom Spring Rolls

• 2 tbsp peanut oil
• 9 oz cremini mushrooms, sliced
• 4 oz shiitake mushrooms, thinly sliced
• 1 can (8 oz) water chestnuts, drained and chopped
• 1 None carrot, julienned
• 3 cloves garlic, crushed
• 1/4 None Chinese cabbage, thinly sliced
• 2 None green onions, thinly sliced
• 2 tbsp shao hsing wine (Chinese rice wine)
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 pkg (20-count) spring roll wrappers
• None None Oil, for deep-frying

1. Heat oil in a wok or large skillet on high heat. Stir-fry mushrooms, water chestnuts, carrot and garlic for 1 min. Add cabbage, onion, wine, sauces and sugar. Simmer for 1-2 mins. Remove from heat and cool.
2. Working with one wrapper at a time, place on a work surface with 1 corner facing towards you. Spoon 2 tbsp of mixture across corner of wrapper. Fold in sides and roll up completely. Brush top corner with water to seal. Place seam-side down on tray.
3. Heat oil in a large saucepan or clean wok on high heat, until a small piece of pastry sizzles as soon as it is added.
4. Working in 4 batches, deep-fry spring rolls for 3-4 mins, turning, until crisp and golden. Drain on paper towels. Serve with dipping sauce of choice.

peanut oil, cremini mushrooms, shiitake mushrooms, water chestnuts, carrot, garlic, chinese cabbage, green onions, hsing wine, oyster sauce, soy sauce, sugar, spring roll wrappers, oil

Taken from recipes-plus.com/api/v2.0/recipes/29881 (may not work)