Ingredients

• 4 Chinese dried mushrooms
• 100 gm - dried wheat noodles
• 1 clove garlic, crushed
• 1 tsp - grated fresh ginger
• 4 green onions, sliced
• 1/2 medium (60 gm) - carrot, sliced thinly
• 40 gm - bean sprouts
• 2 tsp - oyster sauce
• 2 tsp - cornflour
• 24 X 12.5 cm square - spring roll wrappers
• peanut oil for deep-frying
• 1 (130 gm) - Lebanese cucumber, chopped finely
• 1/2 cup (60 ml) - sweet chilli sauce
• 1 small (130 gm) - tomato, peeled, seeded, chopped1 tsp - light soy sauce
• 1 clove garlic, crushed
• 2 tsp - water

How to Make Mini Spring Rolls with Chilli Cucumber Sauce

• Place mushrooms in small heatproof bowl, cover with boiling water, allow to stand 20 minutes; drain.
• Discard stems; slice caps thinly.
• Cook noodles in large pan of boiling water, uncovered, until just tender; drain.
• Rinse under cold water; drain.
• Cut noodles into 6 cm lengths.
• Combine mushrooms and noodles in large bowl with garlic, ginger, onions, carrot, sprouts and sauce.
• Blend corn flour with water in small bowl.
• Spoon 1 level tablespoon of noodle mixture across a corner of one wrapper.
• Lightly brush edges of wrapper with a little corn flour mixture; roll to enclose filling, folding in ends.
• Roll should be 6 cm long.
• Repeat with remaining noodle mixture, wrappers and corn flour mixture.
• Just before serving, heat oil in large pan.
• Deep-fry spring rolls, in batches, until golden brown and cooked through.
• Drain spring rolls on absorbent paper. For the sauce, reserve 1/2 cucumber.
• Blend or process the remaining ingredients until smooth.
• Stir in reserved amount of cucumber.
• Serve with the hot spring rolls.