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| 1 gross | Pack frozen roll wrappers; thawed |
| 2 | Handfuls glass noodles; (soaked in hot water |
| | For 15-20 minutes; drained and finely |
| | Chopped) |
| 6 | Chinese dried mushrooms; (soaked in hot water |
| | For 15-20 minutes; drained and finely |
| | Chopped) |
| 1 | Handful cabbage |
| 3 Esslöffel | vegetable oil |
| 1 Esslöffel | Caster sugar |
| 2 Esslöffel | fish sauce |
| 1 Esslöffel | Light soya sauce |
| 1 Esslöffel | water |
| 1 Prise | white pepper |
| | Vegetable oil for deep frying |
| 1 | Thick mix of flour and water; (like glue) |
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Gently separate the spring roll wappers. Keep covered with a damp cloth.
Put 3 spoonfuls of vegetable oil in a wok or pan and heat. Put in the noodles, mushrooms, cabbage, carrots, sugar, fish sauce, soya sauce and pepper. Toss well together and cook for a few minutes.
Drain away the excess liquid from the pan and leave the mixture to cool a little. Spoon a little mixture into the centre of the wrapper and fold in the corner closest to you. Then roll and fold the wrapper over, sealing with a little of the flour paste.
Heat the oil in a wok or deep fat fryer and cook the spring rolls for a few minutes until golden brown. Serve with shredded carrots and orchid flowers.
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