Ingredients
56 g dried thin rice noodles
¾ cup ground chicken or pork
¼ cup shrimp, washed, peeled & chopped
2 large eggs, beaten
1 carrot, grated
4 Shiitake mushrooms, chopped
2 spring onions, chopped
½ tsp white sugar
1 tsp SIDS SALT & PEPPER
24 rice paper wrappers
2 cups rice bran oil, for frying
DIPPING SAUCE:--
1 tbsp soy sauce
1 tbsp SIDS RASPBERRY VINEGAR
Directions
Soak rice noodles in cold water until soft, about 20 minutes. Drain well then cut into 5 cm long pieces.
Combine the noodle pieces, chicken, shrimp, eggs, carrot, shiitake mushrooms and spring onions in a large bowl. Sprinkle in sugar, SIDS SALT & PEPPER then stir filling mixture well.
Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Remove from water and place on a damp cloth laid out on a flat surface.
Place 1 tablespoon of filling mixture into the centre of the softened rice paper. Fold the bottom edge into the centre, covering the filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually.
Heat oil in a wok or large frypan over medium heat. Fry the spring rolls in batches of 3-4 until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels.
Mix SIDS RASPBERRY VINEGAR with soy sauce then pour into a ramekin for dipping.
