- Sauté bean sprouts in a heated pan with 2 tbsp oil.
- Add Chinese mushrooms, wood fungus, carrots and celery. Stir fry for 1 min.
- Add seasoning mix and heat through. Set aside to cool.
- Divide filling into 8 portions. Place a portion of filling onto a piece of tofu skin and wrap like a spring roll. Seal with sealing paste. Repeat with remaining filling and tofu skin.
- Pan fry the tofu skin rolls in 3 tbsp oil until golden and crisp. Dish out and serve with dipping sauce of your choice.