Soft-wrapped Pork And Prawn Rolls

Makes 20

115g/4oz firm tofu
3 tbsp vegetable or peanut oil
1 tsp finely chopped garlic
55g/2oz lean pork, shredded
115g/4 oz raw prawns, peeled and deveined
1/2 small carrot, cut into short thin sticks
55g/2oz fresh or canned bamboo shoots, rinsed and shredded (if using fresh shoots, boil in water first for 30 minutes)
115g/4oz very finely sliced cabbage
55g/2oz mangetout, julinned
1 egg omelette
1 tsp salt
1 tsp light soy sauce
1 tsp Shaoxing rice wine
pinch of white pepper
20 soft spring roll skins
chilli bean sauce, to serve

1. Slice the tofu into thin slices horizontally and cook in 1 tablespoon of oil until it tuns golden brown. cut into thin strips and set aside.

2. In a preheated wok, heat the remaining oil and stir-fry the garlic until fragrant. Add the pork and stir for about 1 minute, then add the prawns and stir for another minute.

3. One by one, stirring well after each addition, add the carrot, bamboo shoots, cabbage, mangetout, tofu and finally,the shredded omelette.

4. Season with the salt, light soy sauce, Shaoxing rice wine and pepper. stir for a further minute, then turn out into a serving dish.

5. To assemble each roll, smear a skin with a little chilli bean sauce and place a heaped teaspoon of the filing towards the bottom of the circle. roll up the bottom edge to secure the filling, turn in the sides and continue to roll up gently. Serve with chilli bean sauce on the side.

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