Vietnamese fried spring rolls

by Thuy Pham, The Little Viet Kitchen

Return to Recipe

Print

Ingredients

Fresh Meat

250g of pork mince

Fish & Shellfish

250g of king prawns, peeled, deveined then minced

Cereals, Grains & Pasta

100g of dried glass noodles

Speciality Ingredients

50g of dried Chinese black mushrooms
100g of rock sugar, crushed
spring roll wrappers, 1 packet

Fruit & Vegetables

Store Cupboard

100g of tin of water chestnuts, drained and chopped
2 tbsp of sugar
1 tsp salt
41 tsp fish sauce
4 egg whites
4 egg yolks

Oils & Vinegars

2 tbsp of sesame oil

Spices & Dried Herbs

2 tbsp of freshly ground black pepper

Beverages

80ml of water