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Vietnamese Spring Rolls
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| VIETNAMESE SPRING ROLLS 1 tray ground pork | |
| 4 tbsp | oyster sauce |
| 4 tbsp | ground black pepper |
| 4 tbsp | soya sauce |
| 2 tbsp | salt |
| 2 | eggs |
| 1 bag | rice vermicelli, (the one tied with a string) |
| 1 c | dry black mushroom |
| 4 c | bean sprouts |
| 5 large | onions |
| 8 large | carrots |
| wrappers (pie-shaped rice paper) Mix all ingredients together except the wrappers. Use a bowl of hot tap water to dip the wrappers in (just for a few seconds) and lay out on plates. Place approximately 1 tbsp of mixture onto wrappers that have sat for approximately 1 min. Roll and deep fry. Fish Sauce: | |
| 1 c | sugar |
| 3 c | water |
| 2 cloves | garlic |
| Shredded carrot | |
| 6 tbsp | fish sauce |
| 6 tbsp | vinegar |
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