Malaysian Vegetable spring rolls (Popiah)

Place mushrooms in heatproof bowl, cover with boiling water, stand 20 minutes. Drain mushrooms; discard stems, slice caps thinly.

Heat oil in wok or pan, add garlic, ginger and bamboo shoots, cook, stirring, until fragrant. Add mushrooms, yam bean, carrot and beancurd, cook, stirring, 1 minute; remove from heat. Combine sambal oelek, cabbage and blended cornflour and soy sauce in bowl; mix well. Stir in vegetable mixture, cool.

Spoon tablespoons of vegetable mixture across corners of spring roll wrappers. Brush edges with a little water, tuck in ends, roll up to enclose filling.

Deep-fry spring rolls in batches in hot oil until golden brown and cooked through; drain on absorbent paper. Makes about 20.

Recipe best made on day of serving.