Bun with fried vietnamese egg rolls

I was introduced to this vietnamese dish only when i came to stay in Denver and the whole family loves this dish very much. One sunday, my son-in-law, jeremie, wanted to have egg rolls in a vietnamese restaurant we frequent but it was close on this day of the week. So, since i have all the ingredients and thanks to tt, our dear forum member, who has posted this recipe, decided to have a go at it.



Ingredients:

Bun and garnishes:

1 package of Guilin Rice Vermicelli(Boil in hot water, flush with cold water and drain)

Garnishes:

Bean sprouts(taugeh)
Cilantro(coriander)
Mint
Lettuce
Shredded carrots(optional)
Chopped roasted peanuts

Filling for egg rolls:-

1/2 lb ground pork
1/2 lb prawns
1/4 lb crab meat
2 carrots
1 stalk spring onion
1 bundle of cellophane noodles
5 chinese dried black fungus
1 tsp salt,
1 tsp sugar,
½ tsp pepper
1 egg
1 package, spring roll wrappers (24 wrappers)

Method:

Peel and shred carrot into thin strips.
Chop onion into little pieces.
Soak black fungus and slice into thin strips.
Cut noodles into ‘shorter’ pieces.
Mix everything together with one egg white. (save the yolk for later)
Put filling in the middle of wrapper and fold in the 2 sides, then roll together (like making egg rolls) put a little egg yolk at the end to hold the spring roll together.

Frying method:

For every 2 cups of oil add the juice of ½ a lime or lemon, or 2 tsp vinegar.
Add sprDipping Sauce for Spring Rolls:-1/2 cup sugar-1/2 cup fish sauce-1 1/4 cup water or coconut juice-3 cloves garlic-thai chilies (as spicy as you want)-1 lime*Mince garlic and chilies. Mix everything together and squeeze in lime juice. All flavors (salty, sweet, sour, and spicy) should be ‘equal’. Can replace fish sauce with soy sauce if you don't like the smell of fish sauce. ing rolls into oil, and fry until golden.
Frying time should take about 15 mins.
If it is golden before that time, the oil it too hot which means, the filling might not be cooked, and spring roll will be soft when cooled.

Dipping Sauce for Spring Rolls:-

1/2 cup sugar
1/2 cup fish sauce
1 1/4 cup water
3 cloves garlic
thai chilies (as spicy as you want)
1 lime

Mince garlic and chilies.
Mix everything together and squeeze in lime juice.
All flavors (salty, sweet, sour, and spicy) should be ‘equal’.

To assemble Bun for serving:

Put rice vermicelli on a plate or bowl.
Top with the garnishes
Cut egg rolls in half
Pour enough of dipping sauce

ENJOY

Serves