Spring Rolls with Mushroom Noodle Filling

Ingredients

• 150 g glass noodles
• 80 g Mung bean sprouts
• 200 g Mu-Err mushrooms (glass)
• 2 green onions
• 16 sheets spring roll wrappers (frozen) (≈21.5 x 21.5 cm)
• 2 tbsp Soy sauce
• 2 tbsp sesame oil
• 1 Egg white
• vegetable oil (for frying)

Instructions

1. 1.

   Pour boiling water over the glass noodles in a bowl and let them soak for about 10 minutes until soft. Drain, rinse with cold water, and cut into ~5 cm pieces using kitchen scissors.

2. 2.

   Rinse the mung bean sprouts in a colander under cold water and drain. Rinse the mushrooms, pat dry, and chop finely. Wash and trim the green onions, slicing into thin rings. Combine all prepared ingredients in a bowl with soy sauce and sesame oil.

3. 3.

   Place one wrapper on a flat surface and spoon about 2 tbsp of noodle filling onto the lower edge. Brush the two upper edges with beaten egg white. Fold the bottom corner over the filling, then fold the sides over. Roll from bottom to top, pressing the edges lightly to seal.

4. 4.

   Heat enough oil in a pot or wok (≈170°C) so the spring rolls can float and cook evenly.

5. 5.

   Fry the rolls in batches for about 4 minutes on all sides, turning regularly until golden brown.

6. 6.

   Remove, drain on paper towels, and serve with dipping sauces of choice (e.g., plum sauce).