Wild Mushroom and Corn Spring Rolls with Smoked Tofu

Yellow oyster mushrooms
Shittake mushroom
Enoki Mushrooms
Fresh Corn Kernels
Smoked Tofu
Green chilli
Spring roll wrappers

1. Finely slice the mushrooms
2. Shave the kernels off the corn
3. Slice the smoked tofu finely
4. Mince the green chill
5. Place into a mixing bowl and mix together
6. Lay down the spring roll wrapper in a diamond shape and place some filling in the middle
7. Roll one edge over the filling and start to wrap the fillings up.
8. When the filling is encased fold the two side edges over into the middle and tuck under the filling
9. Wet the edge and seal the filing in.
10. Repeat with the rest of the wrappers until the mixture or the wrappers run out.
11. Heat the oil to 175C and when hot place the spring rolls in to the oil and cook remembering to flip over halfway during the cooking process to make sure that they are cooked evenly.