Vegetarian crispy bean curd rolls

Soak the shiitake mushrooms in a bowl of hot water for 20 minutes, then drain, reserving the soaking liquid. Remove the stalks and discard, then thinly slice the caps. Set aside.

Heat a wok over high heat and add the groundnut oil. Stir in the mushrooms, carrots, bamboo shoots, spring onions and ginger and stir-fry for 30 seconds. Add a splash of water to help create some steam.

Add in the shaoxing wine, five spice, light soy sauce, and oyster sauce and stir-fry for one minute.

Soak the bean curd sheets in a large bowl of water for 5-10 minutes, or until softened slightly. Place the sheets on a board and fold into squares twice. Spoon some of the vegetable filling in the centre of the bean curd sheet, then fold in the two sides of the sheet together and roll the sheet upwards into a tight cylinder.

Mix together the cornflour with the hot water and use to seal the edges of the bean curd roll. Repeat with the second bean curd sheet.

Half fill a wok or deep pan with groundnut oil and heat until a piece of bread dropped in turns golden brown in 15 seconds. Carefully place the rolls in the oil and fry for 2-3 minutes, or until crisp and golden. Lift out with a slotted spoon and drain on kitchen paper.

To serve, place the rolls on a serving plate and garnish with the coriander leaves. Serve immediately with some sweet chilli dipping sauce on the side.

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