Fried Spring Rolls

Chef : Loreta Quitoles

Genres : Malaysian/Singaporean Cuisine,

Ingredients

3 dried wood ear mushrooms
40g rice noodles
1/3 small jicama, peeled, chopped with some larger chunks so that you can taste it
100g minced pork (if vegetarian, replace with shitake mushroom)
40g prawn meat roughly chopped (if vegetarian, replace with firm tofu)
1 shallot, finely diced
1/2 egg
1 tsp fish sauce (or as needed) (if vegetarian, replace with soy sauce)
pinch ground white pepper

egg roll sheets
vegetable oil for deep frying

Nuoc cham dipping sauce
Serves 2
1 1/2 tbsp fish sauce (if vegetarian, replace with soy sauce)
2 1/2 tbsp lime juice
1/2 tsp rice vinegar
1 tbsp sugar
1 garlic clove, finely chopped
1/2 long red chili, finely chopped

Method

Soak the mushrooms in boiling water for about 20 minutes or until they are rehydrated. Drain and pat dry. Remove any tough stems and thinly slice.

Soak the rice noodles in hot water for 1 minute and then refresh them in cold running water. Cut the noodles into shorter lengths, about 4cms.

Add all the ingredients together adding the egg last. Add abit at a time until the mixture combines but is not wet. Mix well but dont squeeze it until all the ingredients gets soggy.

Using the eggroll sheets, place on a flat surface. On the bottom third of the sheet, place the filling. Bring the bottom of the wrapper up to encase the filling, then add some water around the edges, fold in the sides and roll up. Set aside seam side down.

Deep fry on medium heat to cook the filling. Then deep fry again on high heat until they turn a golden colour and is crispy.

Serve with nuoc cham.

Nuoc cham dipping sauce

Combine the lime juice, rice vinegar and sugar in a small bowl. Stir until the sugar has completely dissolved/

Add the fish sauce, garlic and chili and divide into smaller dipping bowls.