Vietnamese Spring Rolls
Over a year ago
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Ingredients
- 15g Wood ear dried mushrooms
- 25g Dried vermicelli noodles
- 300g Minced pork
- 175g Large raw prawns-peeled and chopped
- 100g Shallots finely chopped
- 15g Garlic minced
- 4 Spring onions trimmed and thinly sliced
- ½ Medium carrot coarsely grated
- 1 tbsp Fish sauce
- 1 tsp Palm sugar
- 1 medium Egg, Beaten
- Freshly ground pepper
- 14 Vietnamese style rice papers
Accompaniment
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Method
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1
1. Soak the mushrooms in boiled water for 15 mins then drain and thinly slice.
2. Soak noodles in boiled water for 2 mins then drain and cut into 3cm pieces with scissors.
3. Mix all filler ingredients.
4. Soak a rice paper in hot water for a minute until soft and pliable. Place 2 tbsp of mixture in the paper and roll up. Cover with a damp cloth to store.
5. Deep fry.
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