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Recipes > Wraps > Spring rolls >>
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Spring rolls
200g pork mince
50gm dry mushroom
¼ teaspoon black pepper
½ teaspoon salt
200gm cabbage-and-carrot
1 egg
1 onion
1 spring onion
110gm package cellophane noodles
1 pkt Mountain Bread™
1 Put the cellophane noodles and dried mushrooms into hot water, leave for two minutes, and drain well. Chop the noodles, dried mushrooms, cabbage, carrot, and onion into small pieces.
2 Combine all ingredients in a small bowl and mix well. Place one tablespoon of the mix a Mountain Bread™ sheet 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.
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