Vietnamese Spring Rolls Recipe - Great British Chefs

Ingredients

• 250g of pork mince
• 250g of king prawns, peeled, deveined then minced
• 100g of dried glass noodles
• 50g of dried Chinese black mushrooms
• 200g of carrots, peeled and julienne
• 50g of white cabbage, finely shredded
• 100g of tin of water chestnuts, drained and chopped
• 6 spring onions, finely sliced
• 2 tbsp of sugar
• 1 tsp salt
• 1 tsp fish sauce
• 2 tbsp of sesame oil
• 2 tbsp of freshly ground black pepper
• 4 egg whites
• 40ml of lime juice, (about 1 1/2 medium limes)
• 100g of rock sugar, crushed
• 80ml of water
• 40ml of fish sauce
• 25g of garlic, finely diced
• 12g of red chillies, finely sliced
• 4 egg yolks
• spring roll wrappers, 1 packet