Pan-fried Mushroom and Tofu Spring Rolls

Gather and prepare your ingredients.

Heat half of the olive oil in a frying pan over medium-high heat. Add the shallots, ginger, green chilli and garlic with a sprinkle of salt. Cook for 5-6 minutes until softened.

Add the carrots and mushrooms and cook for 10-12 minutes, stirring occasionally, until reduced and all of the liquid from the mushrooms has evaporated.

Finally add the grated tofu and cook for 4-5 minutes until the liquid has evaporated. Turn off the heat and allow to cool completely. Taste the mixture and add salt to suit your preference. To cool the mixture faster, you can spread the mixture out in a thin layer on a baking tray.

Quickly dip a rice paper wrapper into a shallow bowl of water. Place onto a board and fill with fillings. Wait for 45-60 seconds until the wrapper has absorbed the liquid and become malleable. Fold in the sides, then tightly roll, tucking in the edges as you go. Repeat until all of the filling has been used up.

Heat the remaining olive oil in a frying pan over medium heat. Add the rolls and cook for 4-5 minutes, until golden brown and crispy. Turn over and cook for 3-4 minutes on the other side. Repeat using the remaining oil and spring rolls until they are all used up. If the heat is too high the rolls may burst.

Place all ingredients for the dipping sauce into a bowl and stir to combine.

Serve the spring rolls with dipping sauce. (You might want to consider giving each person a small, individual bowl of dipping sauce as things can get messy).