hopped cilantro.
Place a Vietnamese spring roll wrapper in a pan of
ides in, then begin rolling spring roll at the mixture side.
o serve.
Soak a spring roll wrapper in a bowl of
In large bowl add first nine ingredients mixing well.
Place about 2 tablespoons filling in centre of each spring roll wrapper.
Fold bottom corner up over filling, fold in both sides.
Dampen edge of wrapper and roll tightly to seal
Repeat with remaining filling and wrappers.
Deep fry in hot (375 ) cooking oil in large wok or deep fryer for about five minutes, turning at half time, until golden.
o put two items of spring roll wrappers as the format would
Let cool slightly.
Place spring roll wrappers on a clean work
ntil browned. Add noodles, mushrooms, spring onion, cilantro, chili sauce and
f mixture on edge of spring roll skin.
Place a coriander
softened mushrooms, pork mince, garlic, spring onions, carrot, egg, salt, pepper
re ready to assemble the spring rolls.
Prepare the rice
rawn half, vermicelli noodles, cilantro, spring onions, mint leaves, and romaine
o remaining corner and place spring roll on tray covered with plastic
Continue with the remaining egg. Roll up the omelets and cut
o cool partially before stuffing spring rolls.
The dough for
inch skillet. Fry the spring rolls in the oil until
ool.
To Make the Spring Rolls:
Heat the oil
ver high heat. Add the spring onions, garlic and vegetables and
oodle mixture.
Cover thawed spring roll wrappers with a damp tea
lightly.
5. Place one spring roll wrapper on a flat surface
o cool.
Lay out spring roll wrappers on a clean work