Soak the mushrooms in hot water by covering them for 30 minutes. Drain and remove excess liquid by gently squeezing the mushrooms. Remove stems and fine-pick caps. Put the cabbage in a drainer, sprinkle it with salt and let it sweat for 10 minutes. Rinse under the tap and tighten to remove as much water as possible.
Heat oil in a wok or thick-bottomed pan, gently removing it so that the oil spreads across the base and sides. Add garlic and ginger and fry until dying. Raise the fire, add the meat and salteela, undoing all the lumps, until it changes color. Add pepper, soy and oyster sauce; remove and incorporate the mushrooms, cabbage and carrot and spread other 3 minutes. Put the flour in the water, add more and continue stirring until liquid thickens. Cool.
Cut the roll wrappers diagonally in two. While working with each of the triangles, keep the others covered with a damp napkin so they don't dry out. Put 2 teaspoons of filling in each triangle. Fold the corners of the sides and then roll to the last corner, until it gives it an elongated shape. Stick the corner with a little flour clump. Repeat with the rest of the wrappers and fill.
Heat the oil in a wok and cold the rolls four by four, until golden brown, for some 3 minutes. Drain the rolls on absorbent paper. Serve hot with a sweet and sour sauce.
Prepare the rolls, unfried, with 1 day in advance. They can also be kept frozen, without frying them, Until 1 month. Cool them without defrosting, in not-too-hot oil, during 5 minutes
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