INGREDIENTS:
- 1 kg vermicelli noodles, soaked and softened in hot water
- 400 g dried wood ear mushrooms, re-hydrated in water
- 1 medium shallot, finely chopped
- 2 garlic cloves, finely chopped
- 2 pcs carrots, grated
- 250 g ground pork
- 1/4 cup fish sauce
- 3 tbsp sugar
- 2 tsp black pepper
- 2 tsp salt
- 250 g shrimp in shell, peeled and deveined
- 25 pcs 8-inch square frozen spring roll pastry wrappers, thawed
- 1 large egg yolk, lightly beaten
- 4 cups vegetable oil (for deep-frying)
- Cilantro leaves
For the Dipping Sauce:
- 5 1/2 tablespoons sugar
- 3/4 cup warm water
- 1/4 cup plus one tbsp fish sauce
- 2 tbsp rice vinegar
- 2 tbsp fresh lime juice
- 2 garlic cloves, minced
- 2 chilis, thinly sliced
HOW TO COOK:
For the Filling:
- Saute garlic and shallots along with carrots, pork, fish sauce.
- Add sugar, pepper, and salt.
- Put the shrimp, mushroom, cilantro and noodles.
- Let it cool before wrapping.
To Assemble the Spring Rolls:
- Place one wrapper on a work surface.
- Cut the wrapper diagonally in half to form two triangles.
- Put two tablespoons of the filling in the middle of the wrapper.
- Dab the top corner with yolk, roll up wrapper into a long thin roll, tucked ends inside.
- Fry the rolls in batches until golden brown and cooked through.
- Serve with dipping sauce.
For the Dipping Sauce:
- Mix the sugar and water together until sugar is dissolved.
- Stir in remaining sauce ingredients.
- Serve with the spring rolls.
IMAGE: vietvisiontravel.com
