Vietnamese Spring Rolls

Ingredients:

- 50g minced pork (or other meat)
- small amount Vermicelli (glass noodles)
- 50g black mushrooms
- 50g grated carrot
- 1/2 onion
- 1 or 2 spring onion
- 1 egg yolk, keep the egg white
- 8 rice paper sheets
- 1 lime
- fish sauce, ground garlic, sugar, pepper, salt, oil, Vietnamese basil and some lettuce

Preparation:

Always taste rice paper before using (salt)! Dice onion and carrot finely. Chop the spring onion. Soak vermicelli in water for 10 minutes. Rinse, drain and cut into small pieces. Soak the mushroom in warm water for 10 minutes, then wash them thoroughly, remove the stems and chop finely. Mix all ingredients together with 1 egg yolk and 2 pinches of pepper, 2 pinches of bullion and 1 pinch of salt. Spread each rice paper out. Place 1 table spoon of the stuffing at the base of each sheet, roll it tight. Fry the rolls in hot oil (rolls need to be covered halfway in oil) until they get a nice golden brown color.

Dipping Sauce
Mix 1 1/2 Tbsp sugar and 1-2 limes. Add 1 Tbsp fish sauce, 1 1/2 Tbsp boiling water, 1 Tbsp chopped garlic, and the preferred amount of chopped chili (about 1 Tbsp).

To enjoy your appetizer for 2 persons, just wrap your roll in lettuce and Vietnamese basil and dip in the sauce :)