Shrimp spring rolls

Ingredients

• 8 rice wrappers
• 9 oz shrimps
• 0.5 oz rice vermicelli
• 0.5 oz black mushrooms
• 1.5 oz carrot
• 1/2 onion
• 1 egg
• 1 Tbsp soja sauce
• vegetable oil

Materials

• Fyer

Preparation

• Soak the dried mushrooms in warm water for 25 minutes. Shell the shrimps. Keep 8 shrimps apart for later.
• Shred the carrot and chop the onion. Cook the vermicelli for 4 minutes in boiling wateer. Drain and leave to cool down. Cut the shrimps, vermiclli and mushrooms into small pieces.
  
• Mix vermicelli + shrimps + mushrooms + carrot + onion + egg + soy sauce.
• In a dish filled with warm water, soak a rice wrapper for around 10 seconds. Put in on your work surface, add 1 tablespoon shrimp filling and put a shrimp on top.
  
• To roll, start with the edge of your wrapper. When you get at the middle, fold back the sides, then finish to roll it.
• Heat the oil in a fryer (350°F). When it's hot, cook the nems for about 6 minutes. Put them on a layer of paper towels.
  
• There you are, your shrimp spring rolls are ready !