2 oz mung bean vermicelli (available at Asia grocery stores and larger supermarkets)
1 tablespoon vegetable oil
2 large cloves garlic, crushed
2 tablespoons grated, fresh ginger
6 scallions, chopped
6 1/2 oz peeled shrimp, minced
6 1/2 oz ground pork
1 carrot, grated
2 tablespoons sweet chili sauce (extra for dipping)
1 tablespoon fish sauce (available at Asian grocery stores and larger supermarkets)
1 tablespoon soy sauce
30 small spring rolls wrapper
1 egg white, lightly been
vegetable oil, extra, for deep-frying
Soak the vermicelli in warm water for 5 minutes. Drain and cut into short pieces.
Heat the oil in a large sauce pan over medium heat. Add the garlic, ginger, scallions. Cook for 1-2 minutes or until soft.
Add the shrimp and ground pork cook until done, breaking up the lumps. Stir in the vermicelli and carrot. Cook for 1 minute.
Add sweet chili, fish sauce, and soy sauce and cook for 2 minutes or until dry. Allow to cool.
Place a tablespoon of the mixture along the center of each spring roll wrapper. Brush the edge with egg white and roll up. tucking in the ends as you go. Cover to keep from drying out.
Fill a deep. heavy-bottomed saucepan one-third full of oil and heat to 375F or until a cube of bread browns in 10 seconds. Cook the rolls, in batches, for 30-60 seconds or until golden. Drain well before serving.
Recipe shared from: www.acupofmai.com