Ingredients:

• 4 Chinese dried Mushrooms
• 100 gm – dried Wheat noodles
• 1 Clove garlic, crushed
• 1 tsp – grated fresh Ginger
• 4 green onions, sliced
• 1/2 medium (60 gm) – carrot, sliced thinly
• 40 gm – Bean sprouts
• 2 tsp – Oyster sauce
• 2 tsp – cornflour
• 24 X 12.5 cm square – spring roll wrappers
• Peanut oil for deep-frying
• 1 (130 gm) – Lebanese cucumber, chopped finely
• 1/2 cup (60 ml) – sweet chilli sauce
• 1 small (130 gm) – tomato, peeled, seeded, chopped1 tsp – light soy sauce
• 1 Clove garlic, crushed
• 2 tsp – water

Method:

1. Place mushrooms in small heatproof bowl, cover with boiling water, allow to stand 20 minutes; drain.
2. Discard stems; slice caps thinly.
3. Cook noodles in large pan of boiling water, uncovered, until just tender; drain.
4. Rinse under cold water; drain.
5. Cut noodles into 6 cm lengths.
6. Combine mushrooms and noodles in large bowl with garlic, ginger, onions, carrot, sprouts and sauce.
7. Blend corn flour with water in small bowl.
8. Spoon 1 level tablespoon of noodle mixture across a corner of one wrapper.
9. Lightly brush edges of wrapper with a little corn flour mixture; roll to enclose filling, folding in ends.
10. Roll should be 6 cm long.
11. Repeat with remaining noodle mixture, wrappers and corn flour mixture.
12. Just before serving, heat oil in large pan.
13. Deep-fry spring rolls, in batches, until golden brown and cooked through.
14. Drain spring rolls on absorbent paper. For the sauce, reserve 1/2 cucumber.
15. Blend or process the remaining ingredients until smooth.
16. Stir in reserved amount of cucumber.
17. Serve with the hot spring rolls.