Spring Rolls (vegetarian)

Cook cellophane noodles according to package directions, then drain and leave to cool. Drain tofu, cut into thin slices and then dice. Peel ginger and finely grate. Rinse bok choy and blanch leaves in a pot of boiling salted water for 1 minute. Drain, rinse with cold water, squeeze bok choy well and cut into fine strips. Chop chile pepper (possibly while wearing gloves).

Cut cellophane noodles with scissors into about 5 cm (approximately 2 inches) long pieces and mix in a bowl with tofu, ginger, bok choy and chile pepper and season with Worcestershire sauce and salt.

Arrange spring roll dough diagonally on a work surface and spread approximately 2 tablespoons of cellophane noodle filling mixture in the center. Fold in edges so that spring rolls are approximately 5 cm (approximately 2 inches) long and then roll around filling. Continue this process until 20 rolls are made. 

Heat oil in a pot. (When oil is hot enough, small bubbles will appear on the edges of a wooden spoon when placed in oil). Fry prepared rolls in portions until golden brown, drain on paper towel and serve.