Ingredients:
1 kg minced pork
600 g minced green prawns
1 bunch spring onions, finely chopped
4 cloves garlic, finely diced
6 shitake mushrooms, soaked in water then finely diced
1 large carrot, grated
100g rice stick noodles (rice vermicelli), soaked in water
then chopped roughly
2 tsp sugar
1 tsp salt
1 tsp ground white pepper
2 Tbs fish sauce
200 spring roll wrappers
2 egg whites
Method:
Mix all ingredients together from the minced port to the fish sauce mixing until well combined.
Take the spring roll wrappers out of the packet but keep wrapped in a damp cloth so they don't dry out.
Remove 2 spring roll wrappers and cut one in half to make a triangle.
Place this triangle on top of the other wrapper to fit into one half of it.
Place a heaped teaspoon full of the mixture onto the spring roll wrapper on the double triangle.
Roll it up starting from the pointy side of that triangle, then tuck in the two end and continue rolling until it is in a spring roll shape-using a little of the egg white to stick the ends down so they don't unravel when cooking.
Its easier to line up 5-10 of the wrappers on the bench, then put on the filling on each one then roll them all up.
Deep fry them until nice and golden.
Serve with Nuoc Mam dipping sauce and lettuce leaves. (roll the spring roll in the lettuce leaves and dip in the sauce then eat!)
You can freeze the rest in single layers until required and cook straight from the freezer.
Makes 120-130 rolls
Nuoc Mam
2 tsp palm sugar, grated
4 Tbs boiling water4 tsp fish sauce
2 red chillies, finely chopped
2clove garlic, finely chopped
6tsp lime juice
Dissolve the sugar into the boiling water then add the fish sauce, chillies, garlic and lime juice.
Place in the fridge to cool.
Serve with the spring rolls-this is enough for 2-4 people.
