Sodden mushrooms in warm water until tender about 20 minutes. Shake mushrooms departments stumps and thinly slice the caps. Thinly slice the pork. Cut a long cabbage and in small pieces green onions. Set deep skillet stove until hot. Add sunflower oil, entirely covering the bottom. Add pork and fry for 2 minutes. Add mushrooms and 1 cup cabbage and fry for 2 minutes. Add green onions, sauce and white pepper and cook for 1 minute. Add chicken broth and bean sprouts, stir to cover other products. Spread the cornmeal in 1 tbsp water. Add the solution of the cornmeal and stir until the sauce boil and thickens. Then pull from heat to cool. Zagreb 2 tbsp filling and put in the papers. Wrap the corners and winding rolls. Slightly wet and wrap angles in order to adhere. Heat again sunflower oil in a deep pan to 180 C. Carefully fry rolls, a few at a time. Turn them from time to time, until golden for about 2-3 minutes. Drain well when removing them from the pan.