Vietnamese deep-fried spring rolls

Ingredients

» 300g minced pork	» 20g translucent noodle
» 150g peeled fresh shrimp	» 20g field mushroom (agaric)
» 4-5 wood ear fungus (cat’s ear)	» 300g yam bean (pachythizus), peeled
» two chicken eggs	» 36 rice sheets (diameter of 18 -20cms)

To taste: Spring onion, seasoning (salt and MSG), pepper, cooking oil, raw vegetables and
rice vermicelli.

Preparation of Vietnamese deep-fried spring rolls

Wash the shrimp well in slightly salty water, drain and mince.
Wash the noodles and fungus. Soak the mushrooms in water until soft, wash and finely chop. Cut the yam been into long strips, sprinkle with salt and knead. Wash thoroughly and squeeze to drain. Wash and finely chop the spring onion.
Combine the above with the minced pork and mix well in a large bowl. Add the eggs, seasoning and pepper and mix again to complete the filling.
Pile a heaped spoon of the filling onto a rice sheet, fold in two sides and tightly roll.
Heat the oil in a pan and deep fry the rolls until golden and crispy. Remove to a paper napkin or towel to soak up the remaining oil.
Serve hot

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