Instructions: Soaked the mushrooms in warm water for 30 minutes, thoroughly rinse, drain and finely chop. Soak the noodles warm water for 20 minutes, drain and cut into 1-inch pieces. In a bowl combine all of the filling ingredients and set aside.

Cut the round wrappers into quarters and place on a flat surface. With a pastry brush, paint the beaten egg over the entire surface of each of the pieces. Before filling, wait for the egg mixture to take effect, softening the wrappers, this takes about 2 minutes. When the wrapper is soft and transparent, place 1 teaspoon of the filling near the curved side, in the shape of a triangle. Fold the sides over to enclose the filling and continue to roll all the way up until all the wrappers are filled.

In a large frying pan add oil, and place the spring rolls into the cold oil. Fry for 20 to 30 minutes. Turn them occasionally until they are golden on all sides.

Serve with Carrot Salad and/or Fresh Herb, Lettuce, And Cucumber Salad (the recipes for which are included in this collection.

This recipe yields 40 small spring rolls.

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