Ingredients
wonton pastry,6-inch diameter 12 sheet
finely minced pork 1/4 c.
finely minced shimp 1/4 c.
glass noodles,soaked in water 1/4 c.
and cut in to 1-inch pieces
ear mushrooms, finely sliced 1/4 c.
coriander root,garlic and pepper 1 tbsn.
wheat flour 2 tbsn.
water 2 tbsn.
cooking oil 1 tbsn.
egg 1
Preparation
1. In a mixing bowl, dissolvewheat flour with water unit condensed.
2. In a wok, pour cooking oil over a low heat. Add coriander root, garlic, and pepper. Fry unit delicious aroma over a mesium heat to low
3. Add pork and shimp and continue frying unit well mixed and dried. Lift from a wok
4. Place wonton pastry sheet, put filling in the middle, and roll forward. Wrap both ends and continue rolling. close both ends with wheat flour.
5. In a wok, pour vegetable oil over a medium heat. When heat, deep-fry spring roll unit golden and drispy. Lift from the wok and let it drain then serve.
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