Recipe Instructions:
Ingredients
5 minutes 8 servings
50 g Vermicelli rice noodles
1 cup dried Shiitake mushrooms
100 g pork mince
1 thinly shredded carrot
1 shredded potato
1 white onion (finely chopped)
sheets Rice paper
Salt and pepper to taste
Soy sauce for dipping (optional)
Cooking Instructions
Step 1
Prepare noodles by pouring hot water over in a shallow bowl and let stand for 5minutes. Drain
noodles and transfer to a larger bowl
Step 2
Prepare mushrooms by soaking in hot water, covered for 5 - 10minutes or until tender. Drain
and chop mushrooms before adding them to the bowl with noodles
Step 3
Mix everything together and set aside
Step 4
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften [or
just quickly rinse individual sheets under tap water]
Step 5
Lay wrapper flat and place filling a bit towards the edge on your end. Fold the paper over the
filling, tuck in the sides and continue to roll to the end of the sheet. Repeat until you’ve used up
all the filling
Step 6
Heat oil over medium-high heat and shallow fry the spring rolls for around 5 minutes until
golden brown and crispy. Remove from the oil and drain on paper towel
Step 7
Enjoy with soy sauce
