A staple of Thai restaurants, this is much better made fresh.

Ingredients:

• 1 lb shitake mushrooms
• ½ cup sliced carrots
• 3 ½ oz cellophane noodles
• 1 egg
• ½ lb ground pork
• ½ lb ground beef
• 1 cup shredded cabbage
• ½ medium onion, shredded
• 1 tbsp fish sauce
• ½ tsp ground black pepper
• 1 tsp sugar
• 12-oz 8-inch diameter dried rice paper spring roll wrappers
• 1 tbsp vegetable oil

Procedure

1. Chop mushrooms thinly
2. Soak noodles in hot water, drain when soft, cut into 2-inch lengths
3. In large bowl, beat egg. Add mushrooms, softened noodles, pork, beef, carrots, bean spouts, onion, fish sauce, pepper, garlic and sugar. Mix well. Set aside.
4. Heat 2 quarts of water in a shallow pan until hot.
5. Take one of the sheets and dip it in the water for 1 or 2 seconds until pliable.
6. Place ¼ cup of filling in center of wrapper and fold bottom edges over filling.
7. Fold in right and left edges till they overlap.
8. Roll up towards the top.
9. Place six at a time under a moist towel.
10. In a wok or deep fryer, fry the rolls 3 at a time slowly, first on one side then the other.
11. Drain and keep warm in 200 degree oven.
12. Cut each into bite size pieces; serve hot with sweet sour sauce.

Makes 24