Chinese-Style Spring Rolls

This is a Chinese version of spring rolls, a recipe that was shared with me by a Chinese friend. Unlike Vietnamese spring rolls, which are wrapped in rice paper and served without frying, these rolls are made with thin wrappers and fried until golden and crispy. The filling consists of meat, vegetables, mushrooms, and rice noodles. I don't specify exact quantities, as you can easily experiment and adjust the combination of ingredients to your taste 

A wok is recommended for preparing these spring rolls.

I don't specify exact quantities because there is plenty of room for variation. I recommend using roughly equal amounts of the ingredients and adjusting everything to your taste.

Ingredients

• Spring roll wrappers

• Ground meat (I used pork)

• Carrot

• Green cabbage

• Bean sprouts

• Green onion

• Rice noodles

• Fresh or dried mushrooms (if using dried mushrooms, soak them in warm water beforehand)

• Soy sauce

• Salt, pepper

• Vegetable oil for frying

Steps

1. Soak the rice noodles in warm water for 15 minutes, then drain and cut them into shorter pieces using scissors

2. Stir-fry the ground meat in a wok with vegetable oil until cooked through. Season with salt and pepper, then transfer to a large bowl

3. While the meat is cooking, cut the carrot, cabbage, green onion, and mushrooms into thin strips

4. Quickly stir-fry the vegetables in the wok, then add them to the meat

5. Add the rice noodles and mix everything well

6. Add salt, pepper, and a couple of tablespoons of soy sauce, and mix well

7. Pour vegetable oil into the wok and heat it

8. Place some of the filling onto a spring roll wrapper and roll it up. You can lightly brush the edge with beaten egg to help seal the roll

9. Fry the spring rolls in vegetable oil until golden and crispy