Mushroom spring rolls

1. Soak the mushrooms for 10 minutes in hot water, drain and chop. Put the rice vermicelli for 5 minutes in warm water, drain and cut with a knife. Peel the carrots and cut into sticks. Split, rinse and dry spring onions. Chop cilantro.

2. Mix in a bowl the mushrooms, rice vermicelli, cilantro, egg, sugar, soy sauce and pepper.

3. Dip quickly the rice paper in hot water. Roll them out, and spread 1 tablespoon of the mixture, wit the spring onions, and carrot sticks , carrot sticks, leaving 2.5 cm on each side. Fold sides over the filling and roll tightly. Refrigerate for 1 hour.

4. Heat the frying oil and dip the rolls for 5 minutes, turning them, until golden. Drain on paper towels. Serve warm.

Find out more spring roll recipes:

Vegetable spring rolls

Crab spring rolls, kiwi and green apple

Mandarin and chocolate spring rolls with orange sauce

Photo credit: Sucré Salé