Spring Rolls

Ingredients:

1/2 head Cabbage
1 package Spring roll pastry
1 Carrot
6oz（170g）Mushrooms
1/4 tsp grounded black pepper
1/2 tsp chicken bullion
8oz (220g) Pork
4oz (115g) Shrimp
1.8oz (50g) Vermicelli (optional)
3 tbs oyster sauce
2 tsp hoisin sauce
1 egg
Oil for frying

Note: You can adjust the filling to your preference，by adding you removing anything you like. To make 30 spring rolls you need an equivalent of 1 whole cabbage worth of filling （chopped ）

Instructions:

Prepare the vegetables, dice the mushrooms cut the carrots into slices and thinly slice the cabbage .

stir-fry mushrooms, carrots and cabbage with black pepper and chicken bouillon (or salt) until veggies are soft but still have a crisp to them. Move to a large bowl and let cool.

Slice pork meat and pan-fry with ground black pepper and soy sauce until just cooked through. Set aside and let cool.

Soak vermicelli noodles in hot water until soft. Drain water and use scissors to cut the vermicelli noodles.

Cut shrimp into small bite-size pieces.

In a large bowl mix cooked and cooled carrots, mushrooms, cabbage, noodles, pork, shrimp(raw), hoisin sauce and oyster sauce together.

Put a large spoon full of the mixture onto the bottom corner of the spring roll pastry. Roll up until you get to the right and left corners, tuck in and put egg on the last corner to seal.