Portabello or shitake mushrooms are ideal in this recipe because of their intense flavour.
You can use button mushrooms if you prefer.

20 minutes preparation + 5 minutes cooking
7 serves of vegies in this recipe

2 teaspoons olive oil
1 clove garlic, crushed
100g portabello or shitake mushrooms, chopped
4 spring onions, sliced
1 medium carrot, grated
3 cups Chinese cabbage, shredded
1 teaspoon reduced-salt soy sauce
1 teaspoon hoisin sauce
1 tablespoon chilli sauce
12 spring roll wrappers
1 egg white, lightly beaten

Dipping sauce
1/4 cup reduced-salt soy sauce
2 tablespoons sweet chilli sauce
1 spring onion, chopped

Preheat oven to 200°C. Heat oil in a pan and stir-fry garlic, mushrooms, onions and carrot until lightly cooked. Stir in cabbage and cover until wilted. Remove from heat and tip into a colander to drain any liquid. Return vegetables to pan, add sauces and toss. Divide mixture between wrappers, fold in sides and roll up. Brush rolls with egg white and place on a tray lined with baking paper. Bake for 15 minutes or until golden brown. Combine all dipping sauce ingredients. Serve spring rolls hot with dipping sauce.

Makes 12.

Recipe © State of Western Australia, 2012.