You need a deep fryer with enough oil that the spring rolls can submerge, i.e. about 4 cm.
You cut the pork into small strips with a sharp knife, as if you were scraping spaetzle out of dough. You cut mushrooms and onions into small cubes. Heat some oil in a pan, fry the pork briefly and add onions and mushrooms. After a short wait, mung beans are added. Pour in soy sauce and fry until the fresh mung beans collapse. Season with salt and pepper.
Then let the mass cool down by taking it out of the pan and spreading it on a cold surface. Hold the pastry sheet under the tap on both sides so that it is completely wet. Then place it on a kitchen towel on the worktop with the point upwards and pile up the prepared mass in a sausage shape on the lower edge, so that a margin of approx. 4 cm remains. Then fold in the sides and roll up. Let sit on the end of the tip for a few minutes and then fry in 180 ° C hot oil.
Alternative fillings include carrots in strips, Chinese cabbage or chicory, spinach leaves or nuts.
For your information: A dry sheet of dough breaks, a wet sheet tears very easily. You have to roll carefully and do not have a second try, but small perforated areas on the inside that are covered by outer layers of dough do not disturb. But it`s nice when the ends are tight and don`t break open. If that happens, you have to let the wetted dough sheets swell a little, as they will of course tear even more easily.
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