Vietnamese beef spring rolls

INGREDIENTS (for 12-15 spring rolls)

400g ground beef
1 medium onion
3 dried black mushrooms
1 handful of soy bean sprouts
2 carrots rapped
1 green pepper
2 cloves of garlic
Rice Vermicelli
Fresh coriander
10 Rice Cakes
Soy sauce
Fish sauce (nuoc mam)

RECIPE

Start by soaking in warm water the black mushrooms and rice noodles for about 30 minutes.Chop the onion, the garlic and  the green pepper and place in a large bowl, add the meat and the chopped cilantro, the  carrots, the soy bean sprouts, rice noodles drained and cut  and sliced ​​mushrooms . add salt and pepper, put 2 tablespoons of soy sauce, 1tbsp fish sauce and mix well  with your hand .

Making spring rolls: take a rice cake, soak in warm water for a few seconds, then place it on a damp cloth and cut into two pieces. Place the stuffing on the rounded side of the rhalf rice cake, fold the edges and roll up tightly  to prevent stuffing from going out  during frying. Brush the edge with egg white to seal the spring roll.  Fry the rolls for 8 to 10 minutes, the oil should not be  very hot. Serve with sweet and sour sauce and some salad.