Spring Rolls - Chun Chüan

Directions

If you use dry mushrooms soak them in 1 cup warm water for 30 minutes or until they are soft. Cut off and discard the mushroom stems, then finely shred the caps. Reserve the soaking liquid.

Slice the Seasoned Pressed Tofu (*) as thin as possible, then cut again into shreds. You should have about 4 cups. Set aside on a large plate with the celery, carrots and mushrooms.
Heat a wok until very hot. Add 2 tablespoons of the peanut or corn oil and stir-fry the shredded tofu and mushrooms for 2 minutes. Add the light soy sauce, mix well, remove and set aside.

Heat a clean wok and add 2 more tablespoons of the peanut or corn oil. Stir-fry the carrots and celery for 5 minutes or until the vegetables are soft and dry but not brown. Add the salt, sugar, monosodium glutamate, sesame oil, and then the cooked tofu with the mushrooms, stirring to mix well. Blend the cornstarch with 3 tablespoons of the reserved mushroom soaking water and pour into the contents of the wok. Mix and cook some mere. The thickened sauce should coat all the ingredients. Remove and let cool to use as the filling.

Wrap the rolls and deep fry on peanut or corn oil.

(*) Seasoned Pressed Tofu

Bring 1 1/2 cup water to a boil in a small saucepan. Add 2 tbsp soy sauce, 1 star anise, 1 tsp sugar, 1/2 tsp salt and 1/8 tsp monosodium glutamate and simmer for 5 minutes. Let the sauce cool, then add the pressed tofu, the liquid should cover the tofu completely. Slowly bring to a simmer and continue to simmer at lowest heat for 10 minutes. Remove from heat and leave the bean curd in the marinade overnight. Drain, cut into small pieces and serve cold, or cook in other dishes.