How to make it
Stir-fry bean sprouts in a heated pan with 2 tbsp oil. Add shiitake 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 andserve with dipping sauce of your choice.