Fried Mushroom Spring Rolls


2 tbs vegetable oil
½ cup onion, chopped
2 tbs garlic, chopped
½ cup ground pork
½ cup tops glass noodle, soaked
½ cup white jew’s eye mushroom, soaked and chopped
½ cup My Choice black jew’s eye mushroom, soaked and chopped
2 tbs oyster sauce
1 tsp Tops soy sauce
½ tsp ground white pepper
1 pkg egg whites , lightly beaten
1 tbs spring roll sheet
1 egg white, lightly beaten


  1. To make stuffing mixture, heat oil in frying  pan, sauté onion and garlic until fragrant, stir in pork, glass noodle and chopped mushroom. Seasoning with oyster sauce, soy sauce and white pepper. Stir-fry the mixture until completely dry. Set aside.
  2. Place spring roll sheet on the board. brush the egg white on the edge of spring roll sheet. Spoon the stuffing mixture on the one side of the sheet. tightly wrap the sheet. Repeat with the rest of mixture.
  3. Deep fry spring rolls in preheated hot oil at 170°C for 3-4 minutes until golden and crispy.