MUSHROOM AND LEEK SPRING ROLLS

Preparation Method :

• Soak the glass noodles in three cups of hot water for 3 minutes. Drain thoroughly and spread on a plate to cool.
• Heat two tablespoons of oil in a wok and saute the garlic and ginger.
• Add all the mushrooms, leeks, salt, crushed peppercorns and saute until the moisture dries up. Remove from heat and set aside to cool. Stir in the spring onions and glass noodles.
• To assemble the rolls, place two tablespoons of the mixture in the centre of each spring roll wrapper and fold one side over the filling.
• Fold both the parallel sides over leaving the fourth side open. Brush the edge with some beaten egg and roll up tightly.
• Heat sufficient oil in a wok and deep-fry the spring rolls till golden brown. Drain on absorbent paper.
• Serve hot with Sichuan sauce.