|
|
Ingredient 200g pork mince 50g dry mushroom ¼ teaspoon black pepper, and 1/2
teaspoon salt 200g cabbage-and-carrot 1 egg, 1 onion and spring onion 1 (3.75-ounce) package uncooked bean
threads (cellophane noodles) One packet mountain rice bread Put the bean threads
and dried mushrooms into hot water, leave for two minutes, and drain well. Chop bean threads,
dried mushrooms, cabbage and carrot, and onion into small pieces. Combine all
ingredients in a small bowl; and mix well. Place one tablespoon of the mix on
the bread slice and roll it up. Heat oil in a large
non-stick skillet over medium-high heat, then put the spring rolls to fry
until golden brown. Serve hot. |
