Chinese spring rolls with mushrooms and rice


Fresh mushrooms – 300 g
Rice paper – 12 pcs.
Rice – 100 g
Cabbage – 150 g
Bulgarian pepper – 1 pc.
Soy sauce – Article 8. l.
Green onion – ½ bundle
Olive oil – 3 tbsp. l.
Chicken egg – 1 pc.
Garlic – 2 cloves


1. Fry the garlic in olive oil, add finely chopped mushrooms and pour soy sauce. The fried mushrooms, add finely shredded cabbage and bell pepper. Fry for about three minutes. Season with salt, pepper and chopped green onions.
2. Boil the rice until half, mix with vegetables.
3. Take the rice paper and drop it in a few seconds in hot water to soaked. Share on tissue surface (the table may stick), put the filling and wrap.
4. Beat the eggs with salt and pepper, dip there every pancake and fry in a little olive oil until golden brown.

Bon Appetit!

You can leave a response, or trackback from your own site.

Leave a Reply