Egg roll (20 pcs)

Soak the mushrooms 20 minutes in boiling water. Drain and squeeze well. Remove the stem and slice the caps. Heat the oil (in a wok). Stir-fry the pressed garlic, grated ginger, strips tofu or ham, matchstick sliced carrot and chopped water chestnuts 30 seconden over high heat.

Add the chopped spring onions and chopped cabbage and stir-fry 1 minute.

Add soy sauce and some salt, pepper and sugar. Let cool. Add the sliced mushroom caps.

Mix the cornstarch with 2 tablespoons water.

Keep the egg roll skins under a clean, moist cloth. Take 2 egg roll skins and pile them. Quarter the 2 sheets (the eggrolls get a double layer.).

Brush the edges of each quarter with little of the cornstarch mixture.

Divide 1 large tablespoon stuffing over the middle of the quarter. Roll the egg roll firm and fold during rolling the sides towards each other.

Fill a (deep fryer) pan for a third with oil and heat the oil to 180°C/360°F.

Fry the egg rolls, about 4 at the time, 3-5 minutes until golden brown. Drain standing up.