Soak the mushrooms in hot water covering them for a 30 minutes. Drain and remove excess liquid by gently squeezing the mushrooms. Remove stems and fine-pick caps. Cut the tofu into small dice and set aside.
Heat oil in a wok or thick-bottomed pan. move the wok so that the oil spreads across the base and sides. Add the garlic, the ginger, the spring onion, cabbage, the carrot, mushrooms and tofu sauté during 5 minutes over medium-high heat you have the vegetables softened. Add the soy and stir to mix. Let it cool down.
Cut each wrapper into four blocks two. While working with one of the squares, keep the others covered with a wet napkin. Put 2 teaspoons of the filling in the wrapping and fold one of the corners above. Fold the two corners of the sides, then roll in the direction of the last corner until you get an elongated shape. Close the corner with a little grouping. Repeat with the rest of the wrappers and filling.
Heat the rest of the oil in a wok and fry the rolls four in four, until golden brown, a few 3 minutes. Drain them on absorbent paper. Serve them hot.
Prepare the rolls 1 day before. They can also be kept frozen, uns freid, Until 1 month. Cool them without defrosting. in not-too-hot oil, during 5 minutes. Roll wrappers are sold in packs with multiple units and typically measure 20 cm. In Chinese cuisine, peanut oil is the most widely used, enough to sauté and fry. Its flavor is mild and does not impose itself on that of the other ingredients. For frying, It can be heated without smoking to high temperatures. Cuzalo after using it to remove food scraps. Keep it in an airtight container in the fridge and use it only twice. Then throw it away.
Variation: mini-rolls are more appetizing than big ones, but if they take you mu cho time, use the whole wrappers and double the amount of filling for each roll. Fry them during 5 minutes.
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