24 6-inch (15-cm) square frozen spring roll sheets, thawed
2 eggs, lightly beaten
Salt and pepper
Vegetable oil, for frying
Preparation
In a bowl, rehydrate the shiitake mushrooms in the boiling water for about 30 minutes. Drain and set aside.
In a wok over high heat, brown the meat in the peanut oil. Add the cabbage and carrots and cook for about 10 minutes or until tender. Add oil, if needed. Add the fish sauce, mirin, garlic, and five-spice. Cook for about 2 minutes. Let cool. Cover and refrigerate until the mixture is at room temperature. Add the rice noodles and shiitake. Season with salt and pepper. Set aside.
Description
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