Vietnamese spring rolls (cha gio)

Ingredients

• 200 g minced pork
• 150 g medium prawns
• 1/2 cup shredded carrots
• 50 g mung bean noodles/cellophane noodles/glass noodles
• 2 cloves garlic
• 1 shallot
• 2 pieces fungus ear
• 1 1/4 teaspoon fish sauce
• 1/2 tablespoon oyster sauce
• 1/2 teaspoon sesame oil
• 1/4 teaspoon white pepper
• 2 Tbsp roughly chopped coriander leaves
• Vietnamese rice paper

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Preparation

• Place all ingredients into a bowl and mixed well. Leave in the refrigerator for about an hour before using.
• Place some warm water into a large shallow plate. Set aside a clean dry kitchen towel on a flat surface. Quickly dip a rice paper into the water and place on top of the kitchen towel.
• Place 1 heaped tablespoon of the filling on the bottom 1/3 of the roll. Fold the bottom part of the rice paper over the filling. Then tuck in the sides, then roll to form a cyclinder about 3 inches long. Lightly dampened the edges to ensure that the roll is properly sealed.
• Heat oil over medium heat in a wok or a large frying pan. When the oil is hot, gently place a few of the rolls into the oil Do not over crowd. Fry slowly until the rolls turn golden brown. Dish out and drain the excess oil by lining them over some paper towels.
  
• Serve immediately with a chilli dip and fresh herbs. To make the dip, minced 3 fresh red chillies and 3 cloves of garlic finely. In a bowl add 1/3 cup white vinegar and sugar to taste. Add in the minced chillie and garlic and set aside for about 15 minutes before using.

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