Cheung Fung

Ingredients 

• 4-6 wonton sheets
• Refined flour slurry as required
• Oil to deep-fry
• Diagonally sliced spring onion greens for garnish
• Stuffing
• 1 tablespoon oil + for deep frying + for greasing
• 1 teaspoon finely chopped garlic
• 1 teaspoon finely chopped ginger
• 2 spring onion bulbs, finely chopped
• 5-6 oyster mushrooms, sliced
• 1 green chilli, chopped
• 2-3 soaked dried shiitake mushrooms, sliced
• Salt to taste
• 1 teaspoon dark soy sauce
• 1 teaspoon red chilli sauce
• 1 tablespoon veg oyster sauce
• Crushed black peppercorns to taste
• 1 teaspoon vinegar 
• Batter
• 1½ cups rice flour
• Salt to taste
• 1 tablespoon oil
• Dressing
• 1 tablespoon castor sugar
• ¼ cup light soy sauce
• 1 teaspoon sesame oil
• Salt to taste

Method

1. To make the stuffing, heat oil in non-stick pan, add garlic and ginger and mix well. Add spring onion bulbs, mix and sauté for 1 minute.
2. Add oyster mushrooms and green chilli, mix and saute for 2-3 minutes.
3. Add shitake mushrooms and salt, mix and sauté for 2-3 minutes. 
4. Add soy sauce, red chilli sauce, veg oyster sauce and crushed black peppercorns and mix well.
5. Add vinegar and spring onion greens and mix well. Take the pan off the heat and let the mixture cool completely.
6. To make the dressing, take castor sugar, soy sauce, sesame oil, salt and ½ cup water in a bowl and mix well. 
7. To make the wontons, place a wonton sheet on the worktop, place a portion of the mushroom mixture on one side of the sheet, apply refined flour slurry on the edges, fold in the sides and tightly roll into a spring roll.
8. Heat sufficient oil in a kadai. Gently slide in the spring rolls and deep-fry till golden brown and crisp. Drain on absorbent paper.
9. To make the rice paper, take rice flour in a large bowl, add salt and 1 cup hot water and mix well. Add another 1 cup of hot water and mix till smooth. 
10. Grease a square glass casserole with some oil and pour a portion of the batter and spread it evenly to form a thin layer. 
11. Heat sufficient water in a steamer. Place the casserole on it and steam for 2-3 minutes.
12. Bring the casserole out of the steamer and place it in some cold water to cool slightly. Gently pull the rice paper and trim the edges. Make more rice paper with the remaining rice flour batter.
13. Place each rice paper on the worktop, place a spring roll on one side and tightly roll. Cut into pieces and arrange on a serving plate. Drizzle the dressing over it and garnish with spring onion greens. Serve immediately.