Ingredients:
1 package spring rolls wrapper (100 pieces)
200 g dry mushrooms
300g carrots
600 g cabbage
500 g spring onions
50 g coriander
500g glass noodles
8 tbsp. soy sauce
4 tbsp. oyster sauce
2 heaping tsp sugar
Oil to fry
Hot Thai chili sauce
Preparation:
Soak glass noodles in water for ½ hour.
Soak the mushrooms in water until soft.
Cut all ingredients in small pieces.
Mix all ingredients and fry them in a bit of oil. Add the sauce. Mix well.
Place a small amount of the filling near one end of a wrapper. Turn the bottom edge of the wrapper over the filling, then fold in the left and right sides. Roll up almost to the other end of the wrapper, then brush the edge with the flour paste and seal. You then fill all the other wrappers this way.
Heat the vegetable oil in a wok or a deep-fryer. Place a few of the rolls into the hot oil at a time until golden brown and crisp. Remove and place on paper towels. Serve hot with some Thai chili sauce.