200 g Fresh mung bean sprouts
50 g Enoki mushrooms, separated and clean
2 Carrots, peeled and shredded
110 g Sugar snaps, sliced lengthways
4 sheets Dried beancurd skin
1 tablespoon Flour
2 tablespoons Oil

Bring a large pot of lightly salted water to the boil then add the bean sprouts, mushrooms, arrot and sugar snaps. Stir a few times, leave in water about 30 seconds, then remove to a colander, rinse in cool water, and set aside to drain.Cut each sheet of beancurd skin in half, then lay one half on top of the other, to make 4 double layered sheets. The aim is to get rectangles of roughly 20 x 25 cm. In a bowl, add flour to vegetables and mix well. Divide the vegetables evenly into 4 portions and place them neatly on the edge of the 4 double layered beancurd sheets, roll the sheets over the vegetables to form tubular rolls. In a flat heavy frying pan, heat the oil until hot but not smoking. Place the beancurd skin rolls in the pan and fry about 2 minutes, then turn and fry the other side for about 2 minutes. The skins should turn light golden brown, but be careful not to scorch them.When done, remove from skillet and place on paper towels on a plate to remove excess oil. When cool, cut each rolll at an angle into 3 pieces. Serve with dark sesame paste dipping sauce.

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