Chun juan

Preparing the ingredients:

1. 1Shell the shrimp, remove the vein, and roughly chop them.
2. 2Thinly slice the white cabbage and spring onion stalks.
3. 3Peel and cut the carrot into thin strips.
4. 4Rehydrate the dried shiitake mushrooms in warm water for 30 minutes, then drain and thinly slice them.

Preparing the filling:

1. 5In a pan, heat the sesame oil over medium-high heat.
2. 6Add the garlic and sauté for 30 seconds.
3. 7Add the shrimp and cook for a few minutes.
4. 8Add the carrots and shiitake and cook for about 20 seconds.
5. 9Add the cabbage and spring onions and sauté everything for 30 seconds.
6. 10Finally add the soy sauce, oyster sauce, pepper, and the sliced spring onion stalks.
7. 11Mix well and continue cooking for 2 minutes.
8. 12Remove from the heat and let cool to room temperature.

Preparing and cooking the Chinese spring rolls:

1. 13Beat the egg yolk in a bowl.
2. 14Place 2 tablespoons of filling on a corner of a wrapper.
3. 15Fold the tip over to cover the filling and roll the wrapper around it.
4. 16Then fold in both sides and continue rolling the wrapper to form a roll.
5. 17Put a little egg yolk on the opposite corner to seal the roll.
6. 18Repeat until you run out of filling.
7. 19Fry the Chinese spring rolls in oil at 160°C for about 5 minutes.
8. 20Remove the spring rolls and place them on paper towel to remove excess oil.
9. 21Serve immediately with nuoc cham sauce.