Vietnamese Spring Rolls - casual rice

Name: Vietnamese Spring Rolls - casual rice
Ingredients: 500g minced pork; 300g raw king prawns; 1 large carrot (grated & pat dry); 3 tbsp Chinese black fungus (soaked in hot water for 30 mins, pat dry 7 finely chopped); 75g glass mung bean vermicelli (soaked in warm water for 15 mins & pat dry); 200g bean sprouts; 5 tbsp crispy fried onions; 3 tbsp sesame oil; 2 tbsp shoaxing wine; 2 tsp ground pepper; 3 tbsp pork granules; 3 tbsp cornflour; cornflour mix (3 tbsp water & 1 tsp cornflour); 40 large spring roll wrappers; plenty of vegetable oil for deep frying

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Learn how to make delicious Vietnamese Spring Rolls for Chinese New Year, packed with minced pork, prawns, and crispy onions. Perfect as a main or appetizer!

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Ingredients

500g minced pork
300g raw king prawns
1 large carrot (grated & pat dry)
3 tbsp Chinese black fungus (soaked in hot water for 30 mins, pat dry 7 finely chopped)
75g glass mung bean vermicelli (soaked in warm water for 15 mins & pat dry)
200g bean sprouts
5 tbsp crispy fried onions
3 tbsp sesame oil
2 tbsp shoaxing wine
2 tsp ground pepper
3 tbsp pork granules
3 tbsp cornflour
cornflour mix (3 tbsp water & 1 tsp cornflour)
40 large spring roll wrappers
plenty of vegetable oil for deep frying