20 sheets of Thai spring rolls
2 cans of Roza canned fish
1 tablespoon of boiled corn kernels
1 tablespoon of boiled green peas
1/2 cup of glass noodles (cut into short pieces)
1 tablespoon of chopped shiitake mushrooms (soaked in water first)
1 teaspoon of soy sauce
1 teaspoon of sesame oil
1 teaspoon of sugar
Spring onion leaves (soaked in boiling water) or 20 strings

1. Put only the canned fish meat, corn, green peas, glass noodles, and shitake mushrooms into the bowl and season with sugar, soy sauce, and sesame oil, and then mix them well.
2. Prepare the spring roll sheets, put about 1 tablespoon of the filling, wrap into a round shape, and tie tightly with spring onions.
3. Fry it in oil until golden and crisp.
4. Serve it.