Pork and peanut spring rolls

1. Place mushrooms in a small bowl and cover with boiling water. Set aside for 15 minutes. Drain, discard stems and chop finely. Transfer to a medium bowl.
   
   
2. Add pork, cabbage, capsicum, peanuts, sauces, ginger and green onion, mixing well.
   
   
3. Spoon 1 level tablespoon of mixture across one corner of one pastry sheet. Roll up as a parcel to enclose filling, folding ends in. Brush corner of pastry with water to seal. Repeat with remaining pastry sheets and mixture.
   
   
4. Heat oil in a wok or large saucepan on high until a small piece of pastry sizzles as soon as it is added. Deep-fry spring rolls in batches, for 2-3 minutes, until golden and cooked through. Drain on paper towel. Serve with plum sauce.

• The filling can be made 3 hours ahead and chilled, covered.
  
• Spring rolls can be prepared 1 hour before deep-frying and refrigerated, covered with a slightly damp tea towel.