Spring rolls

8-10 sheets of flour paper ("Spring roll paper"), I made it with rice paper, 1 egg (to close the rolls), if you make it with rice paper it is not necessary. 200 g. of minced pork 150 g. cabbage 40 g. of soy noodles, I didn't have any so I put some bean sprouts. 4 dehydrated Shiitake mushrooms I didn't have so I didn't use them. 25 g. spring onion 2 carrots 1 garlic clove 1 small piece of ginger, I put it in powdered form 1 tablespoon light soy sauce 1 teaspoon sugar white pepper powder oil for frying

Hydrate the soy noodles previously for 30 minutes, put the dehydrated Shiitake mushrooms to soak about 15 minutes also, that for those who have these ingredients, I did not have.

Chop the garlic and ginger, cut the cabbage, spring onion and carrot very finely. We also drain and chop the shitaque mushrooms and soy noodles if you have them hehehehe.

In a frying pan put vegetable oil and fry the garlic and ginger over high heat. When it starts to smell good add the Shiitake mushrooms and sauté for 1 minute more.

a) Add the spring onion and sauté for another minute. Lower the heat and add the minced pork. b) When the pork is cooked add carrot and cabbage, soy noodles and to give the Asian flavor, add light soy sauce, sugar, white pepper and sauté for about 5 minutes. c) Put in a bowl and let cool completely.

Spread flour paper on a smooth surface and place the filling. Roll up to the center, fold the ends inwards and continue rolling. Close at the end with the egg, for those who make it with rice paper no egg is needed.

Fry the rolls in plenty of vegetable oil over medium heat, moving them around so that the color is homogeneous. It will take about 5 minutes. When they are crispy and golden brown, remove them to a rack or absorbent paper. And they are ready to serve. I baked them in the oven with rice paper. This is the original recipe, and everyone can adapt it as you want, you can do it with seafood.