Main ingredients: five-spice tofutofu2 blocks,mushrooms4 pieces, bamboo shoots,pearlite squashslices each 2 tablespoons,chives2 ounces (about 80 grams),spring rollswrappers 10 sheets.
Accompaniments: sauce mixture: oyster sauce 1 tablespoon,soy sauce1 teaspoon, sugar 1/8 teaspoon, cornstarch 1/2 teaspoon, water 2 tablespoons.
Method: 1. Rinse the five-spice tofu, cut into thin strips, and wash the chives, cutting them into segments.2. Soften the mushrooms, remove the stems, and mix with 1 teaspoon of oil and sugar, then steam for 10 minutes; take out and cut into strips after steaming.steam10 minutes,remove from heat and cut into strips.3. Heat 1 tablespoon of oil in a wok, add the tofu strips, mushroom strips, bamboo shoots slices, and pearlite squash slices, stir-fry until well combined, then mix with the sauce mixture to thicken, finally add chives and stir-fry evenly to form spring roll filling.4. Lay out the spring roll wrapper flat, place an appropriate amount of filling, roll into a long cylinder shape, seal with a little water-starch slurry.
5. Heat half the oil in a wok, add the spring rolls and fry until golden yellow, remove and place on paper towels to absorb excess oil before serving.