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
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