Spring Rolls / Boh-Bia

Preparation time: 5 minutes
Cooking time: 3-4 minutes

1 person	4 persons	Ingredients:
1 tablespoon	4 tablespoons	Oil
2 cloves	8 cloves	Garlic - peeled & finely chopped
20g	80g	Minced meat
40g	160g	Onions - slice into 3 mm by 4 cm
50g	200g	Carrots - 3 mm width by 4-5 cm length
10g	40g	Dried shrimps - Soak in water for five minutes and drain
20g	80g	Tofu
50g	200g	Cabbage - sliced, 1/2 cm by 4-5 cm length
50g	200g	Bean sprouts
60g	240g	Mushrooms (straw, Chinese, champignon) - cut into 1cm chunks
1 tablespoon	4 tablespoons	Oyster Sauce
1 tablespoon	4 tablespoons	Mushroom sauce
½ teaspoon	2 teaspoons	White sugar
1 teaspoon	4 teaspoons	Ground white pepper
6g	24g	Glass Noodles - cover with water and soak for 20 minutes, then cut into 4 cm lengths
2 tablespoons	8 tablespoons	Water
4-5	12-20	Spring roll wrappers
		Enough egg yolk to seal wrappers
½ liter	2 liters	Oil for deep frying

Method:

1. Heat oil in wok on a low heat for 15 seconds.
2. Add garlic, minced meat, onion, carrots, dried shrimps and tofu and stir-fry for one minute.
3. Mix in the cabbage, bean sprouts and mushrooms.
4. Stir in the oyster and mushroom sauces.
5. Mix in sugar and ground pepper
6. Add glass noodles and water and stir-fry for 30-45 seconds.
7. Turn off heat and put on a plate.
8. Onto each individual spring roll wrapper, place 1 tablespoon of the vegetable mixture. Put it all at one end of the wrapper, and spread it to about 8 cm in length. Roll up the wrapper from the bottom to the middle and then fold in the left and right sides. Use the egg for sticking the folds. Rollup to the top and stick again.
9. Heat enough oil for deep-frying at medium heat. Put in the spring rolls.
10. As soon as they are golden in color take them out, put on absorbent paper to drain off the excess oil and serve with a sweet & sour plum sauce or honey.

For Vegetarians

Leave out the meat and shrimps!