VIETNAMESE CRISPY SPRINGROLLS

VIETNAMESE CRISPY SPRINGROLLS

450 g or 1 lb ground pork or 450 g or 1 lb ground chicken
1 cup diced onion
2 large carrots, shredded (or 3 medium carrots)
225 g or 1/2 lb raw shrimp, deveined and chopped
1 1/2 tablespoons fish sauce

4-5 Shiitake mushrooms, stems removed, diced
1 teaspoon chicken bouillon powder (1/2 cube)
1 tablespoon sugar
1 tablespoon sesame oil (optional)
1/2 teaspoon black pepper
4 -5 garlic cloves, minced
1 cup glass noodles, soaked in water and cut into 1 inch lengths
1 egg, separated
50 small egg roll wraps
oil (for deep frying)

Actually you can mix whatever you like in the filling for the springrolls, just try!

Directions:

1. Mix together all ingredients except the egg white.
2. Use a fork and spoon to place mixture on wrappers.
3. Use the fork to form the mixture into roll shape on the wrapper.
4. Roll up wrapper.
5. Use egg white to seal edges.
6. May be frozen at this point. Use wax paper to separate layers.
7. Remove desired number of spring rolls and fry until golden brown (do not thaw). 

Serve with green sallad leaves and bean sprouts and the Nuoc Cham dipping sauce. Roll the egg roll in the leaves and put the bean sprouts between the roll and the leaves before rolling. Than dip in the Nuoc Cham sauce and enjoy. Bean sprouts can even be put in the filling.

Nuoc Cham Dipping Sauce

1 cup water
4 tablespoons rice vinegar
4 tablespoons sugar
5 tablespoons fish sauce
1 tablespoon garlic, finely chopped
2 small fresh chili peppers 

Directions:
1 Boil water with vinegar and sugar; allow it to cool.
2 Combine garlic, peppers, and add mixture.
3 Stir in the fish sauce.