INGREDIENTS………………………………..
| • Minced pork | 600 g |
|---|---|
| • Prawns | 200 ml |
| • Wood-ear fungus | 200 g |
| • Shiitake mushroom | 10 |
| • Glass noodles | 100 g |
| • Carrot | 1 tbsp |
| • Egg | 200 g |
| • Rice paper | 30 pieces |
| • Glass noodles | 100 g |
| • Salt, seasoning | enough |
| • Cooking oil | 150 ml |
DIPPING SAUCE………………………………
| • Fish sauce | 50 ml |
|---|---|
| • Lime juice | 2 tbsp |
| • Garlic | 3 cloves |
| • Chili | 1 |
| • Sugar | 2 tbsp |
| • Seasoning | 1/2 tbsp |
| • Water | 100 m |
| • Mix lime juice, fsh sauce, garlic, chili, sugar and seasoning together. Garnish with cut carrot flowers. |  |
Soak the shiitake mushroom, wood-ear fungus
with water for 20’ and mince. Peel carrots.
Wash the vegetables. Soak the glass noodle
in water for 15’. Finely mince the pork.
Combine the minced pork with the shredded
fungus, carrots, egg and glass noodles. Add salt
and seasoning. Mix well with spices.
Moisten the rice paper with water. Place on a
flat surface.
Place the mixture near one end of the rice
paper, top with the peeled prawns. Roll until
reaching the center, then fold both sides
inwards and continue to roll.
Heat a generous amount of oil in a pan.
Deep fry the spring rolls until they turn golden
brown.