Cha Gao-Vietnamese Spring Roll

Ingredients – Makes 10 Rolls:

• – 100g julienned/batons carrot. Very fine strips
• 100g of vegetable protein (we used seasoned mushroom protein strips)
• – 200g Shredded Chinese leaf/white cabbage.
• – 60g Beansprouts.
• – 200g finely sliced straw mushroom/fresh shitake mushroom or handful of dried black fungus/dried shitake.
• – ½ tbs veg stock powder.
• – 1 tbsp oyster sauce/ vegan oyster sauce or mushroom stir fry sauce.
• – 1 tbs light soy.
• – 1/2 tablespoon dark soy
• – 1.5 tbsp sesame oil.
• – ½ tbs salt.
• – ½ tbs pepper.
• – Potato starch (or corn starch)
• – 1tbs Plain flour and Water to make a glue.
• – Spring roll pastry.
• – Garlic to your preference don’t overpower.
• – Chillies are optional to taste.

Method:

1. Fry the mushrooms with the salt, pepper and sugar for a couple of  minutes
2. Add all other vegetables and mix – then fry for additional 2 minutes
3. Add stock powder, soy and oyster sauce and sesame oil.  You are looking for the mixture to dry out.  When nearly all liquid is absorbed add the starch and stir through to get a shine.  Allow to cool
4. Cut your spring roll sheet diagonally to make 2 triangles, position one with point towards you.
5. Add spoon of cooled filling in the centre of the triangle, press down to compress.  Size to suit you but be consistent.  Take the point and roll away from you.  Fold in the corners and seal with the glue.  Repeat with the parcel you have just made in the other triangle and make a tidy spring roll.   Set aside
6. Shallow fry for about 8 minutes turning