Classic Hoi An crispy pork spring rolls packed full of cruncy herbs and vegetables.
Ingredients (for 20 pieces):
20 Leaves of rice paper.
200g Minced pork.
30g Softened Glass noodles chopped into 1cm pieces.
4 Wood ear mushrooms.
1 Small carrot.
1 Small onion.
30g Spring onion.
5 Garlic cloves.
Salt, pepper, vegetable stock powder: to taste.
Firmly mix all the ingredients together in a mixing bowl.
Place the rice paper onto a main plate, add a thumb sized serving of mixture and place at one end of the rice paper sheet. Tightly roll the rice paper around ingredients, folding the edges to create a neat, square end to form a spring roll.
Heat the vegeatble oil in a deep frying pan and wait until the oil reaches a medium, high heat.
Put spring rolls in and deep fry for about 3 min . Take out and serve with dipping sauce.
Note: You also substitute the pork for minced chicken and/or prawns if you wish.
And for those struggling to get hold of vegetable stock - cheat using a little dried packet soup mix!