Spring Rolls with Oyster SauceRecipe

Soak bean vermicelli in water until soft. Drain and set aside. Soak black fungus in water until soft. Drain and shred. Stir-fry cucumber, water chestnuts and black fungus in 1 tbsp oil. Add seasoning mix and heat through. Let cool and then stir in bean vermicelli. Divide filling into 10 portions. Place a portion of filling onto each spring roll wrapper. Roll up spring rolls and seal with flour paste. Deep-fry spring rolls in hot oil until golden yellow and crisp. Drain and put on a serving plate. Serve with Lee Kum Kee Sweet and Sour Sauce.