Deep-Fried Springrolls, Vietnamese Style
 
Ingredients for the rolls
1 package of springroll pastry sheets (50 sheets)
300 gr minced pork
200 gr fresh shrimp
1 carrot (100 gr)
1 pachyrhizus (100 gr)
20 gr dried black fungus
50gr vermicelli (bean threads)
1 egg
Spring onion, garlic, black pepper, 1 teaspoon salt, 1 tsp sugar.
 
Preparation
•Defrost the package of springroll pastry sheets
•Shrimps: remove shells, wash then chop finely until they look like minced pork.  If you don’t like shrimp, you can just have pork or chicken as the only main ingredient. 
(notes: Remove excessive water thoroughly before you mix the chopped shrimp with other ingredients or we will end up with very sloppy springrolls.)
•Carrot and pachyrrhizus: shredded or grated
•Vermicelli: place in heat proof bowl, cover with boiling water then let stand for 5-10 minutes until eatable. Remove water and let it drain.
•Black fungus: place in hot water for approximately 2 hours before you start preparing other ingredients. When they are softened, drain and chop up finely.
•Onion and garlic: chop up finely then mix with all other ingredients
•Add salt, sugar, pepper
•Egg: break and separate the yolk from the rest. Mix the yolk with the above mixture but keep the white part in a small bowl for the next step
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Wrapping & Frying

•Place a pastry sheet on a plate so that an appointed end faces towards you. Put approximately 1 and a half table-spoons of the above mixture across the corners of the sheet. Fold the bottom half of the pastry up, then fold in the 2 sides. Finally roll it over firmly to enclose the filling. When you get near the end of the other edge, brush a little bit of the white part of the egg that we kept in a small bowl. This will help to seal off the roll and keep everything in place when it is being fried.
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•Heat edible oil up until boiled before putting your springrolls in. Reduce the heat so that the springrolls have enough time to be cooked through but their skin not blacken. Deep fry them until golden brown. Then remove and drain them on absorbent papers.
 
Preparing dipping sauce
•Half a cup of fish sauce
•1 cup of warm water
•About 3 table spoons of lime juice
•1 garlic clove
•2 table spoons of white sugar
•1 carrot - shredded
Crush the garlic clove then mix it with other ingredients.  Add shredded carrot.
 
Serving
•Put some lettuce, mint leaves, rice vermicelli in a small bowl, then put springrolls on top of all these and pour garlic-fish dipping sauce over the top.