8 pieces spring roll wrappers
250g cooked shrimp, chopped
100g bean sprouts
300g white cabbage
2 tbsp chopped spring onions
2 tbsp chopped celery
50g carrot
30g chopped with onion
1/2 tbsp chopped garlic
6 dried black mushrooms, chopped
3 tbsp soy sauce, salted
2 tbsp oyster sauce
1 tbsp sugar
White pepper and salt, to taste
Oil, for frying
Shredded cabbage, for garnishing

Method:

• Heat oil in a saucepan and add garlic and white onion.
• Saute for 2 minutes, then add shrimp, bean sprouts, cabbage, spring onions, celery, carrots, black mushrooms and saute for another 5 minutes.
• Add soy sauce, oyster sauce, salt, white pepper and sugar.
• Remove from heat and set aside.
• Divide sea food filling between 8 spring roll wrappers.
• Wrap. Seal edges and deep fry in hot oil.
• Drain on kitchen towels.
• Place on a platter and garnish with spring onions, carrots and cabbage.
• Serve hot with sweet plum sauce.