Vegan Spring Rolls | Paperny Family JCC

Ingredients

• 8 dried shiitake mushrooms, finely chopped
• 10g black fungus (wild mushroom available at Asian groceries), roughly chopped
• 1 small onion (80g), finely chopped
• 1 small can water chestnut, finely chopped
• 100g carrot, shredded
• 1 can chick peas, mashed
• 150g firm tofu, mashed
• 50g shredded coconut
• 1 tbsp coconut oil
• 40g bean thread noodles, soak for 5 minutes in cold water and cut into 2cm pieces
• 2 tbsp soy sauce
• 2 tbsp chia seeds, soak in 100ml water
• ½ tsp sugar
• ½ tsp turmeric powder
• ⅛ tsp salt (or a good pinch)
• ¼ tsp garlic powder
• ¼ tsp pepper
• 48 medium (12½cm x 12½cm) spring roll wrappers with no egg
• 1 tsp cornstarch and 2 tbsp water for cornstarch glue