Ingredients
10-15 rice paper sheets
100 g pork, minced
100 g shrimp, minced
2 shallots, chopped
½ cup mushroom, shredded
½ cup carrot, shredded
½ cup vermicelli, broken into 2 cm pieces
1 egg
1 pinch salt
rice bran oil for frying
DIPPING SAUCE:--
3 tbsp lime juice
2½ tbsp fish sauce
2 tbsp sugar
¼ cup water
1 clove garlic, finely chopped
1 birds eye chilli, finely chopped
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.
Quickly rinse the rice paper sheet in water to soften and place on a flat plate or surface.
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.
