FRIJE

Instructions

• 1.   Filling preparation: Soak the dried mushrooms in cold water for 1 hour (the smell may seem a bit strong but they give an extra flavor to the filling).
• 2.   Soak the vermicelli in cold water for 10 minutes.
• 3.   Blend and mix the pork, onion, carrot, mushrooms, vermicelli, bean sprouts, and eggs. Add some pepper and fish sauce for seasoning.
• 4.   To roll the spring rolls: Dip a rice paper wrapper in water and spread it on a cotton cloth. Let it soften for 30 seconds. (if it's not soft enough, you can moisten it with a few extra drops of water).
• 5.   Place a tablespoon of filling on one edge and roll the wrapper. Grandma's secret: do not roll the spring roll too tightly, otherwise it may burst during cooking.
• 6.   Keep the spring rolls separated on a cloth as they are very sticky at this stage!
• 7.   Cooking: Fry over medium heat until they are golden brown. You can add two cloves of garlic to the frying oil, it gives a very mild flavor to the spring rolls.
• 8.   And there you have it! Serve the spring rolls with lettuce leaves, mint, and cilantro. You can dip the spring rolls in a sauce made of fish sauce, water, lemon juice, and chili paste.

Nutritional information *

Reference

• www.marmiton.org/recettes/recette_les-nems-de-ma-grand-mere-recette-originale_38800.aspx