Exotic Spring Rolls

Have fun preparing this mushroom dish!

(*) The mass recommended is enough for 15Â20 rolls.

Filling: Pour hot water over glass noodles and let them swell. Soak the mushrooms separately in hot water. Then drain. Cut glass noodles with scissors into pieces about three centimeters long. Squeeze mushrooms well, cut into small pieces. Mix with noodles and remaining ingredients.

Lay out rice paper on a kitchen towel, sprinkle with lukewarm water. Brush with egg on top. Spread filling evenly in bottom third, roll up to halfway. Wrap up sides until full, roll up. Cover and set aside until ready to use.

Just before serving, finish rolls in batches in 180 degree fat, turning until golden (until meat is cooked). Takes about five minutes. Remove, place on a baking sheet lined with paper towels. Keep warm in the stove.

Serve with soy sauce or possibly fish sauce mixed with a little sugar and rice vinegar and seasoned with finely chopped chili.

Tip

Stir-fried instead of rolled – stir-fried noodle dish for one person: Prepare glass noodles and mushrooms as above. Cut meat into very fine strips. Stir-fry in peanut oil, remove. In addition, add half a package of China Mix vegetables with the bunch onions, garlic, mushrooms and ginger, stir-fry for two to three min. Extinguish with a little soup. Add meat repeatedly, season with soy sauce un

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