Vietnamese Spring Roll

Ingredients

30 dried rice papers

Mint leaves
Basil leaves

Filling

50gm dried bean thread noodles (tang hoon)
25gm dried wood ear mushrooms
2 eggs - fry as omelette and cut into strips
3 spring onions (cut into 2 inch length)
350gm pork )
175gm prawns ) both pork n prawns marinade with salt, pepper and a bit sugar (steam until cook)
4 shallots - sliced

Nuoc cham

6 pips garlic (minced)
2 red thai chillies or 8 red chilli padi (chopped) ( up to taste, reduce if do not like it spicy)
1 - 2 tblsp sugar
Juice of 4 limes
4 tblsp vietnamese fish sauce
4-5 tblsp cooled boiled water

1. Soak dsried bean thread noodles in warm water for 20 mins. Drain.
2. Soak the dried ear mushrooms in warm water for 15 mins, squeeze dry and julienne.
3. Dip rice in water and place on damp towel, put in fillings and roll like popiah.