Smoked tofu and wood fungus spring rolls from Vegetables: The new food heroes by Peter Gordon

Name: Smoked tofu and wood fungus spring rolls from Vegetables: The new food heroes by Peter Gordon
Ingredients: 30 g dried wood fungus, soaked for 50 minutes in 1.5 litres tepid water; 200 g smoked tofu, cut into batons 1cm square in section; 100 g beansprouts, rinsed, drained and gently patted dry; 1 small can (140g drained weight) of water chestnuts, sliced (or use fresh peeled water chestnuts); 100 g oyster mushrooms, pulled apart; 3 spring onions, thinly sliced; large handful of basil (regular or Thai), coarsely shredded; large handful of coriander, cut into 1cm lengths (stalk and all); ten 20 cm square spring roll wrappers, at room temperature; 1 egg, beaten; vegetable oil, for deep-frying; black vinegar, for dipping

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Spring roll wrappers need to be at room temperature as they are then more pliable. Those I used here were 20cm square; if you can only find larger wrappers, cut them down to size, and if you can on...

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Ingredients

30 g dried wood fungus, soaked for 50 minutes in 1.5 litres tepid water
200 g smoked tofu, cut into batons 1cm square in section
100 g beansprouts, rinsed, drained and gently patted dry
1 small can (140g drained weight) of water chestnuts, sliced (or use fresh peeled water chestnuts)
100 g oyster mushrooms, pulled apart
3 spring onions, thinly sliced
large handful of basil (regular or Thai), coarsely shredded
large handful of coriander, cut into 1cm lengths (stalk and all)
ten 20 cm square spring roll wrappers, at room temperature
1 egg, beaten
vegetable oil, for deep-frying
black vinegar, for dipping