Ingredients

• 100g dried black fungus, soaked for 30 minutes, drained; sliced into thin shreds.
• 20g mung bean vermicelli, soaked till “al dente”; drained and cut into roughly 4cm.
• 8 spring roll wrappers
• 1 tbsp olive oil
• ½ tsp salt
• 1 tbsp corn flour
• Extra oil for brushing

Instructions

1. Preheat oven to 200C or heat cooking oil to 180C for deep frying. You could heat about 1” of oil in a saucepan for deep frying.
2. Crumble tofu in a mixing bowl. Add rest of ingredients and combine well.
3. Place 2 tbsp of mixture into the middle of spring roll pastry, fold 2 ends over mixture roll to make “cigar” shape
4. Brush rolls with oil. Bake for 8-10 minutes until golden or deep fry in medium heat till golden brown. Drain on paper towel.
5. Serve rolls with sweet chili sauce or your favorite sauce.