Nan’s black fungus spring roll recipe

By: Courtney McQualter

30 pcs frozen spring roll wrappers
2 cups purple cabbage
2 carrots- peeled
150g clear mung bean noodles soaked in hot water
4 shiitake mushrooms - fresh
1 cup black fungus mushroom - dried.
1 garlic clove - finely chopped
3 spring onions
2 tbsp Lee kum Kee oyster sauce
2 celery sticks - chopped
Beanshoots - a handful
2 Eggs
1/4 cup of Plain flour and 1/4 cup water mixed together in a bowl to make the “glue”

Start by soaking the dried black fungus in a separate bowl of water for half hour Or until just soft. Soak your noodles in hot water (not boiling) for 2 minutes. Rinse with cold water and strain. I also give them a little snip with scissors so it's easier to wrap them in the spring roll.
In a food processor (or by hand) finely chop spring onions, garlic, cabbage, carrots, shiitake mushrooms, celery and black fungus. Place into a large mixing bowl along with noodles and fresh bean shoots.Add eggs, a pinch of white pepper and the oyster sauce. Mix until well combined.
Place a wrapper on a flat surface in a diamond shape where a corner point is facing you. Brush the top point with some glue. Add 2 tbsp of mixture into the middle of the wrapper. Roll and tuck in the sides until you've sealed the spring roll. Set them aside on a plate.
Time To fry! Add frying oil into a medium-large pot or fry pan. You can also use a deep fryer or air fryer if you have one! Add about 6-8 spring rolls and fry for 4-5 mins or until golden brown. Keep turning them every now and then with tongs. Place on a paper towel to dry off excess oil.
Serve and enjoy! You can garnish with some coriander or parsley if you’re lucky enough to have some in the garden.
Watch family and friends devour these addictive crispy parcels of goodness.