Thai Spring Rolls

Ingredients:
Makes about 24
For the filling
4-6 Chinese dried mushrooms (soaked for 30 minutes in warm water)
2 clear glass noodles
2 tablespoons vegetable oil
2 garlic cloves, chopped
8 ounces ground pork or chicken
2 tablespoons fish sauce
1 teaspoon sugar
1 carrot, grated
1 cup cabbage, grated

For wrapping
Spring roll wrappers
1 Egg yolk
Vegetable oil, for deep frying
Sweet & sour dipping sauce

Instructions:

1. Soak the noodles into warm water about 10 minutes, and snip them into 2-inch lengths.
2. Make the filling,
   Heat the oil in a wok, add the garlic and pork, stir-fry until it turn to brown color.
3. Add all the ingredients, and keep stir-fry for 10 minutes.
4. Place the filling into the large bowl.
5. Put the egg yolk in a small bowl, Place a spoonful of filling in the centre of a spring roll wrapper.
6. Turn the bottom edge over to cover the filling.
   - Fold in the left and right sides.
   - Roll the wrapper up almost to the top then brush the top edge with egg yolk and seal.
   - Fill the remaining wrappers in the same way
7. Heat the oil in a wok, turn on medium and deep fry them until crisp. Served woth sweet&sour sauce.

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