Oven Spring Roll Squares

I know, my "Spring Rolls" don't look like original Spring Rolls. I had to make them flatter as usual otherwise I would have had problems with turning them over, because they are baked in the oven. The texture is a bit different, but in my opinion it's okay and if you dip it with sweet-sour-sauce the taste is very similar to genuine Spring Rolls :-)

Ingredients:

ca. 10-15 sheets of Spring Roll pastry for chinese style or Rice paper for vietnamese style (Banh Tranh)

500 gr lean pork

300 gr carrots

100 gr vermicelli

2 big onions

25 gr dried Shiitake mushrooms

25 gr dried Mu-err mushrooms

5 tbsp fish sauce

2 tpsp soy sauce

pepper

a bit flour mixing with water (chinese)

a pan with warm water (vietnamese)

Method:

1) (For chinese style, let the Spring Roll pastry thaw out in room temperature for ca. 1 hour.) Soak the dried mushrooms and the vermicelly in warm water for 1 hour.

2) Then remove the stalks of the Shiitake and cut the mushrooms and the vermicelly with scissors and the onion into small pieces. Put everything into the mixer and blend it, but it shouldn't be a paste, only chopped.

3) Grate the carrots into thin stripes.

4) Cut the meat into cubes and chop it in the blender as well.

5) Then put everything together in a bowl, add the fish sauce, the soy sauce and a bit pepper and mix it well.

6) Now wrap it:

Chinese style:

Take1 sheet and wrap it to a square with some filling. To close it, use a bit of the flour-water mixture.

Vietnamese style:

Take 1 sheet rice paper and soak it in the warm - water - pan for a few seconds until it is soft.

Then wrap it with some filling carefully, because the paper can easily break.

Put the squares on a baking sheet covered with baking paper.

7) Bake it in the oven at 200°C for ca. 20 mins. Then turn them over and bake them another 20 mins until they turn brown. Serve them while they are warm and crispy.