Vietnamese spring rolls fried

Method

1. To make the spring rolls, combine the pork mince, eschallots, carrot, wood ear mushrooms, cornflour, oyster sauce, soy sauce, chicken powder, sugar, sesame oil and pepper.
2. Mix well and set aside.
3. To prepare the rice paper, fill a large bowl with warm water.
4. Dip one rice paper into the to the water to wet entirely
5. Place the wet rice paper onto a plate. It soften quickly.
6. Take a few tablespoons of spring roll filling and place àt one end of the wet rice paper.
7. Roll firmly into a log shape tucking the sides in neatly to form a spring roll then place on a tray lined with baking paper.
8. Repeat until all filling is used up, setting each spring roll slightly apart from each other or they’ll stick together.
9. To make the Nuoc Mam Dipping sauce use a mortar and pestle to grind together the sugar and garlic, until a paste is formed
10. Place in a bowl and add boiling water mixing well.
11. Add Squid brand fish sauce, chilli and a squeeze of lime.
12. To fry the spring rolls, heat a pan with enough peanut oil to shallow fry.
13. When the oil is medium hot, place a few springs rolls into the pan and fry till cooked through and golden brown.
14. Serve with Nuoc Mam dipping sauce.
15. And free to wrap each spring roll with lettuce and coriander before dipping.
16. Enjoy!