In my Mandarin Class, I have Vietnamese classmates and I thought of making their famous spring rolls. I'm so happy, they like the taste except for the wrapper. They suggested next time cut the wrapper in half so it wouldn't be so thick and the mixture will be cook easily. In the orginal recipe from Wandering Chopsticks, ground pork is added. Unfortunately, yours truly is not eating pork so I added beef instead. Maybe, next time more vege will be added like carrots or mushrooms.
handful vermicelli (mung bean noodles)
3 shallots, chopped
3 spring onion, chopped
300g shrimps, chopped
300g beef, ground or chopped
1 tablespoon fish sauce or oyster sauce (I used soy sauce)
pinch of salt
pinch of sugar
pinch of pepper
In a big bowl, combine all the ingredients and mix well. Let it marinate for 10-20 minutes. Soak noodles in cold water. Add the noodles in the mixture. Keep mixing to blend all the flavor.
Rub the wrapper with water until soft. Place in flat surface. Scoop a tablespoon of mixture, place in the middle of a wrapper. Fold one side over to the mixture, then fold left and right sides. Roll forward to wrap the mixture.
Heat oil, deep fried the spring rolls (make sure not too crowd, the wrapper is kind of sticky). Place in a absorbent or paper towel to drain excess oil.
Serve hot. If desired, sauce of your choice. Enjoy!