Meals and Courses

  • 50 g (2 oz) thin cellophane (bean thread) noodles
  • 15 g (½ oz) dried black ear fungus
  • 125 g (4 oz) minced pork
  • 2 shallots, chopped
  • 3 garlic cloves, crushed
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled and finely chopped
  • ½ tablespoon soy sauce
  • 10 round rice papers
  • 2 eggs, beaten
  • groundnut oil, for deep-frying
  • ground black pepper

Soak the noodles and fungus in separate bowls of warm water for 20 minutes or until they are soft.

Use scissors to snip the noodles into 2.5 cm (1 inch) lengths and chop the fungus into small pieces. Mix together with the pork, shallots, garlic, ginger, soy sauce and pepper.

Cut each round of rice paper into 4 quarters. Brush each quarter with egg and leave to soften for a couple of minutes. Place 1 heaped teaspoon of filling towards the rounded edge of the rice paper, fold in the sides and roll up towards the pointed end. Repeat with the remaining filling and rice paper. Cover and chill the rolls until required.

When ready to serve, heat the oil for deep-frying in a saucepan until a cube of bread browns in 2 minutes. Add about 6 spring rolls and cook for 6–8 minutes or until they are golden brown and the filling cooked through. Repeat with the remaining spring rolls and serve immediately with sweet chilli dipping sauce.

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