Bean curd pouches

Ingredients:
Cooking oil 60 ml (2 fl oz / 1/4 cup) plus more for deep-frying
Garlic 4 cloves, peeled and finely chopped Soft
bean curd 200 g (7 oz), finely diced
Water chestnuts 6, peeled and minced
Carrots 200 g (7 oz), peeled and minced
Dried Chinese mushrooms 6, soaked to soften, stems discarded and finely sliced
Glass noodles 55 g (2 oz), soaked in hot water to soften and drained
Spring onions (scallions) 2, finely chopped, plus 10–12, blanched for 2 minutes
Corn flour (cornstarch) 1 tsp, mixed with 1 Tbsp
water Spring roll (popiah) skin 20 sheets, 10 x 10-cm (5 x 5-in) each


Seasoning:
Oyster sauce 2 Tbsp
Light soy sauce 1 tsp
Ground white pepper 1/2
tsp Sesame oil 1/2 tsp


Method:
1. Heat oil in a work. Stir-fry garlic, bean curd, water chestnuts, carrots and mushrooms. Mix in seasoning.

2. Add glass noodles and chopped spring onions. Mix well. Stir in corn flour mixture and cook until sauce is thick. Set aside to cool before using as filling.

3. Using 2 sheets of spring roll skin, spoon 4 tsp filling on top. Bring edges of spring roll skin together to form a pouch, enclosing filling.Secure with blanched spring onion. Trim pouch top with scissors. Repeat until all ingredients are used up.

4. Heat oil for deep-frying and deep-fry pouches until golden brown. Drain well on absorbent paper and serve hot with chilli sauce.