Easy Vietnamese Fried Spring Rolls

• Meat

  • 1 Birds eye chilli
  • 100 g Pork

• Seafood

  • 100 g Shrimp

• Produce

  • 1/2 cup Carrot
  • 1 clove Garlic
  • 3 tbsp Kaffir lime
  • 1/2 cup Mushroom
  • 2 Shallots

• Refrigerated

  • 1 Egg

• Condiments

  • 2 1/2 tbsp Vietnamese fish sauce

• Pasta & Grains

  • 10 Rice paper sheets
  • 1/2 cup Vermicelli

• Baking & Spices

  • 1 pinch Salt
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1 Soybean oil

• Liquids

  • 1/4 cup Water

Found on wandercooks.com

Description

Ingredients

• 10-15 rice paper sheets
• 100 g pork, minced
• 100 g shrimp, minced
• 2 shallots, chopped
• ½ cup mushroom, shredded (we used wood ear mushroom)
• ½ cup carrot, shredded
• ½ cup vermicelli, broken into 2 cm pieces
• 1 egg
• 1 pinch salt
• Soybean oil (for frying)
• 3 tbsp kaffir lime juice (or sub with lime or lemon juice)
• 2½ tbsp Vietnamese fish sauce
• 2 tbsp sugar
• ¼ cup water
• 1 clove garlic, finely chopped
• 1 birds eye chilli, finely chopped (optional)

Directions

• Add the pork, shrimp, chopped shallots, mushroom, carrot, vermicelli noodles, egg and salt into a bowl and mix until well combined. For best results, use your fingers to mix evenly.
• Dab a small amount of water over the rice paper sheet.
• Place a small handful of filling near one edge of the rice paper. Fold the paper over the filling. tuck in the sides and continue to roll to the end of the sheet.
• Repeat for remaining spring rolls.
• Heat the oil over a medium-high heat. Fry the spring rolls for around 5 minutes until golden brown and crispy. Remove from the oil and drain on paper towel.
• Combine all ingredients for the dipping sauce in a bowl and stir until the sugar dissolves.
• Serve immediately.