This Vietnamese style fried spring rolls recipe is one very popular in northern Vietnam. While I used pork in this recipe, you can easily replace it with seafood or other alternatives to suit your taste.
: 30 minutes
: 10 minutes
500 g pork shoulder
1 jicama (a good substitute is radish or crisp green apple)
Wood ear fungi & shiitake mushrooms (here I used 10 of each, but you can adjust to your taste; Swiss brown mushrooms could be used to substitute the shiitake mushrooms)
Decoration: Spring onion, coriander
30 g dried glass noodle
Seasonings: salt, sugar, grounded pepper, garlic, chili, fish sauce
Fry until the rolls turn golden brown
Serve with dipping sauce and rice noodle
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