Vietnamese fried spring rolls

by Thuy Pham, The Little Viet Kitchen
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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

  • 200g of carrots, peeled and julienne
  • 50g of white cabbage, finely shredded
  • 6 spring onions, finely sliced
  • 40ml of lime juice, (about 1 1/2 medium limes)
  • 25g of garlic, finely diced
  • 12g of red chillies, finely sliced

Store Cupboard

  • 100g of tin of water chestnuts, drained and chopped
  • 2 tbsp of sugar
  • 1 tsp salt
  • 1 tsp fish sauce
  • 4 egg whites
  • 40ml of fish sauce
  • 4 egg yolks

Oils & Vinegars

  • 2 tbsp of sesame oil

Spices & Dried Herbs

  • 2 tbsp of freshly ground black pepper

Beverages

  • 80ml of water