Ingredients
- 300 g ground pork
- 16 rice paper sheets or spring roll wrappers
- 50 g glass noodles, soaked
- 1 carrot
- 2 shiitake mushrooms, soaked
- 2 garlic cloves
- 1 egg
- 1 tablespoon fish sauce
- Pepper
- Oil for frying
Step-by-step
Using a different robot? Switch it here:
- Put the carrot, mushrooms and garlic in the mixing bowl and chop 4 sec/speed 5.
- Add the pork, chopped glass noodles, egg, fish sauce and pepper. Mix 20 sec/speed 4.
- Place a portion of the filling on each moistened rice paper sheet and roll up tightly.
- Heat plenty of oil and fry the rolls until golden and crispy.
- Drain on paper towel.
- Serve with nuoc cham sauce for dipping.
Tips
- Fry at medium temperature so the filling cooks through without burning the wrapper.
- Don't overfill them so they don't burst open while frying.
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