Spring Rolls with Meat Filling

A delicious mushroom dish for any occasion!

For the batter, whisk flour, eggs and water until smooth.

Rest the dough for about half an hour and then bake paper-thin crêpes in a little oil in a coated frying pan. Alternatively, you can also use rice dough sheets from the Asian store.

For the filling, pour hot water over the glass noodles and let them swell for 5 minutes. Then drain. Finely chop the garlic, cut the spring onions and the shiitake mushrooms into thin strips. Mix the eggs, season with salt and pepper and roast them in a little oil, then chop them as well.

Fry the pork with brown sugar in oil, add mushrooms, sprouts and spring onions and extinguish with fish sauce and soy sauce. Add egg, shrimp and cilantro and mix.

Put about 1-2 tablespoons of filling on each pastry sheet (rice dough or crêpe). Brush the edges with beaten egg or oil. Next roll up and deep fry in hot oil.

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