APPETIZERS: This recipe was shared with me by a Vietnamese friend. It is a welcome alternative to the spring roll Chinese style.

VIETNAMESE EGG ROLLS:

rice paper

100gm minced pork

100gm shredded carrots

100gm shredded “wood fungus”

50gm vermicelli

½ tsp minced garlic

2 tbsp. Thai basil leaves, finely chopped

cooking oil for deep frying

seasoning:

     1 tbsp. fish sauce

     ½ tsp. sugar

     ¼ tsp. salt

     1 tbsp. white vinegar

     1 tsp. each minced garlic & ginger

     ½ tsp. chilli powder

dipping sauce:

    1 tbsp. each fish sauce & sugar

    1 tsp. lime juice

In a large heavy saucepan over high heat, heat oil until very hot and cook pork with garlic. Add shredded carrots, wood fungus and basil and stir-fry together for 1-2 minutes. Transfer to a bowl and set aside.

Clean pan and fill it with water. Bring to a boil, then add 1 tbsp. salt. Add in vermicelli and bring water back to the boil. Remove pan from heat and let soak for 2-3 minutes. Check for doneness after 2 minutes. Drain and cut vermicelli into roughly 2-inch section. Add vermicelli into pork mixture together with seasoning ingredients. Toss mixture well to mix.

Cut a sheet of rice paper in half. Fill each half with 2 tbsp. of pork mixture. Fold it up envelope style and moisten edges with water to seal.

Heat enough oil in wok for deep frying until 375 degrees F, or until tested to be hot enough. Deep fry egg rolls for 2-3 minutes, or until golden. Drain on wire rack.

Mix dipping sauce ingredients together to serve with spring rolls.