FOR THE FILLING
1½ tsp vegetable oil
2 spring onions, finely chopped
180g (2 cups) Chinese cabbage, sliced about 5mm (¼in) thick
100g (1 cup) beansprouts
4 medium dried shiitake mushrooms, soaked in hot water for 30 minutes, stemmed and cut
5mm (¼in) thick
60g (½ cup) julienned carrots
1½ tbsp soy sauce
¼ tsp sesame oil
¼ tsp kosher salt, or to taste
FOR THE ROLLS
230g pack of tofu skin or spring roll soybean skin, or Havista fresh frozen soy skin vegetable oil, for frying
1 To make the filling, preheat a wok over high heat until wisps of smoke rise from the surface. Add the vegetable oil and heat for a few seconds until the surface starts to shimmer. Add the onions and stir-fry for 10 seconds. Add the cabbage and stir-fry for 30 seconds. Add the beansprouts, mushrooms and carrots and stir to combine. Add the soy sauce and stir-fry for 1-2 minutes, or until the cabbage has cooked down a bit. Finish with the sesame oil. Taste for seasoning and add the salt. Give it one last toss and transfer to a dish to cool.
2 To make the rolls, you can skip this step if using the fresh frozen soy skin. For the other type of skin that requires soaking, unfold the tofu skin. With scissors, cut 10 squares that are 15x15cm (6x6in). Place one square into a 20x20cm (8x8in) baking dish filled halfway with warm water. It will take 10-20 seconds for the skin to soften. Don’t oversoak or it won’t hold up. Carefully pick up the square and let any residual water drip off.
3 Position the tofu wrapper with a corner pointing toward you. Place about 60ml (¼ cup) filling in the centre of the wrapper. Fold the bottom corner over the filling and carefully drag it back towards you with the filling firmly inside your grip. The idea is to begin to shape the roll and get rid of air pockets. Now, roll forward about halfway and fold the right flap over, then the left. Finish rolling and gently press the remaining corner to seal. Set the finished roll on a plate or baking sheet. Repeat with the remaining rolls.
4 If you have a deep fryer, set it up and heat the oil to 180°C/350°F, or use a heavy-bottom, deepsided frying pan (skillet). Pour in oil to about 1.25cm (½in) deep. Put on medium heat until the oil is 180°C/350°F. Meanwhile, line a serving dish with a couple of sheets of paper towel and set aside. In batches, place each roll flap side down in the oil. Be careful while frying, as the oil may pop. Fry 1 minute on each side, or until sandy brown. Place on the platter to drain any extra oil. Repeat with the remaining rolls. Serve with soy sauce or sweet chilli sauce.