Summary

Ingredients

• 500 g minced pork
• 250 g shrimp (s), chopped
• 70 g lass noodles, soaked in hot water, finely chopped
• 3 tablespoon Mu-Err mushrooms, dried, soaked, finely chopped
• 6 spring onion (s), cut into thin rings
• 3 sprigs coriander, only the leaves, finely chopped
• 2 egg (s), beaten
• 1 pinch (s) pepper, freshly ground
• 8 tablespoon fish sauce, Vietnamese (Nuoc mam)

For the dip:

• 6 tablespoon fish sauce, Vietnamese (Nuoc mam)
• 2 tablespoon lime juice
• 150 ml water
• 1 bulb / n garlic, Chinese
• 0.5 ½ chilli pepper (s), red, pitted, chopped
• 3 sticks lemongrass, the inner white in thin rings
• 1 tablespoon sugar
• 2 liters oil, (rapeseed or peanut oil) for deep-frying

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Instructions

1. Filling for the spring rolls:
2. Chop the garlic together with the eggs in the food processor, add the prawns, chop. Add minced pork and chop again briefly. Add pepper and Nuoc mam, chop again briefly.
3. Transfer all ingredients to a larger bowl.
4. Stir in the chopped coriander, the spring onions cut into rings, the chopped glass noodles and the chopped mu-err mushrooms, season again with nuoc mam (fish sauce) and pepper.
5. For the dip:
6. Chop the garlic, chilli and lemongrass, grind into a paste with the sugar in a mortar, stir in Nuoc mam (fish sauce) and lime juice, dilute with water until the desired taste / amount is achieved.
7. Further preparation:
8. Soak spring roll paper (diameter 20-22cm, round, 1 pck. 400g) sheet by sheet briefly in cold water or pull through the water briefly.
9. Place 1 sheet on a plastic board (no wood, absorbs too much liquid), distribute 1 tablespoon of the filling in the middle of the lower third of the spring roll paper, fold over once, then fold over the right and left side edges towards the middle, then roll up to the end. Place on a plate brushed with oil.
10. Gradually make the spring rolls in this way (please do not put them too close together, otherwise they will stick)
11. Frying:
12. Set deep fryer to 180 ° C.
13. Fry the spring rolls little by little for about 7 minutes (do not put too many rolls in the hot fat at once - otherwise it will cool down too much and the rolls will become soaked with oil), drain on kitchen paper.
14. Presentation:
15. Cut the rolls at an angle 1-2 times (as required), drizzle with the dip, serve the rest of the dip separately.
16. These Vietnamese spring rolls can be prepared the day before - just don`t cut them and don`t drizzle with the dip.
17. On the day of the party, cut the rolls diagonally (or not), drizzle with the dip and heat them in the oven at 180 ° C for about 10 minutes.