Vietnamese spring rolls

Ingredients for 5 servings:

• 25 small dough sheets for spring rolls (rice paper)
• 100 g glass noodles
• 100 g white cabbage
• 2 carrots
• 1 clove(s) garlic
• 250 g minced meat (pork)
• 30 g dried Mu-Err mushrooms
• 3 spring onions
• Salt
• pepper
• Cream for the dough
• Oil for frying

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Soak the glass noodles (about 10 minutes) and the moo-err mushrooms separately in warm water. Drain the glass noodles and place them in a large bowl. Clean the white cabbage, carrots, and spring onions and chop or grate them into small pieces. Add them to the glass noodles. Chop the soaked moo-err mushrooms and add them to the bowl. Add the minced meat. Season with salt, pepper, and crushed garlic. Knead thoroughly. Using a tablespoon, place a dollop of the mixture on each rice paper sheet. Brush the edges of the rice paper sheets with cream to help them stick together. Then fold them together and roll them into spring rolls. Cook in hot oil until the rice paper is golden brown. Serve with sweet chili sauce.