3 tbsp(45 ml) vegetable oil
2 medium chinese mushrooms,soaked in warm water 20 mn and sliced
1/2 tsp chopped garlic,2 medium onions,sliced
1 tsp choped fresh ginger
300 g chinese cabage,shredded
1 cup green beens,sliced
1 cup carrot ,grated
60 g EXOTIC FOOD bean sprouts
110 g EXOTIC FOOD water chestnut
1/4 cup EXOTIC FOOD soy sauce
1 tsp sesame oil
pinch pepper
1 1/2 tbsp cornstarch blended with 3 tbsp vegetable stock
12 large spring roll wrappers
1 egg whitw or 3 tbsp water
5 tbsp EXOTIC FOOD plum sauce

1- Heat oil in a wok.Fry mushrooms,onions,garlic and ginger 1 minute.Add remaining vegetables and stir fry 2 mn.Blend in soy sauce,sesame oil and pepper.

2- Stir in combined cornstarch and vegetable stock to thicken pan juices.Place mixture in a large pan to cool.Divide filling into 12 portions.Arrange spring rolls wrappers with one corner towards you.Brush edges with white egg white.Place a portion of filling onto each skin.Fold lower point over filling.Fold left and right ponts into center.Brush egg white again.Roll up firmly and stand on sealed edge.

3- Rolls can be deep -fried 2 or 3 at a time in vegetable oil until golden or brushed with oil and oven baked.

4- Serve with plum sauce.

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