3 green bell (capsicum) peppers
1/2 head white cabbage
1/2 package (5-6 oz / 150 – 180 g) fresh bean sprouts
1 lb lean pork
4-5 dried Chinese mushrooms (called fungi)
soaked overnight, then shredded
1/2 package glass noodles
2-3 cloves of garlic
1 inch (3 cm) piece of ginger
1 package of spring roll wrappers – frozen
Large cast-iron wok
Salt to taste
Other spices optional*
Leave the spring roll wrappers in the sealed package and let them thaw out – about one hour.
Pour boiling water on the noodles and let them rest in the water until soft. Drain the noodles. Add a little pork gravy or sauce and let the noodles soak.
Wash, remove seeds and slice the green bell peppers julienne. Wash and cut the white cabbage into thirds and then shred as fine as possible. Peel and cut the carrots into quarters, length wise, then dice into very small, thin cubes. You can also shred the carrots if that is easier. Sauté the vegetables in a little oil until lightly tender but still crisp or firm. Place all the vegetables in one bowl. Add the spices and salt. A little curry powder can be added to enhance the taste.
Wash and drain bean sprouts. Place in a bowl. Mince the garlic and ginger. You can add more garlic and ginger if you like a stronger taste.
Cut the pork into smaller pieces and slice into small thin strips. The strips should be about 1 inch (3 cm) in length. Sauté the ginger and garlic in a little oil, add the meat and cook it until the meat is just lightly browned. Remove and place in a bowl.
Mix a little flour and water into a thick paste.
Open the package with spring roll wrappers. Remove one sheet at a time and in the center place a small portion of vegetables, bean sprouts, then the pork and top with the glass noodles.
Take one corner of the wrapper and tuck it firmly under the filling. Take the right and left corners and fold them into the middle. Take a little of the flour paste and brush on the sides of the last corner, then roll the spring roll until the last corner is firmly rolled up. Set aside on a large platter. Continue until all the spring rolls are made.
In a large wok, place about 1/2 pint of vegetable oil and heat until quite hot. Place 2-3 spring rolls into the hot oil and cook until lightly brown. Remove and drain on paper towels.
Serve the spring rolls as a starter or with the meal. Serve with sweet chili sauce, Chinese tomato sauce or soy sauce.