Spring Rolls Recipe by Anchovy's Thi Le | Gourmet Traveller

Ingredients

• 100 gm mung bean noodles (see note)
• For deep-frying: vegetable oil, plus 50ml extra
• 125 gm taro, cut into julienne (see note)
• 1 small onion, thinly sliced
• 500 gm cabbage, thinly sliced
• 2 carrots, cut into julienne
• 2 celery stalks, thinly sliced
• 2 tbsp kecap manis
• 2 tbsp oyster sauce
• 20 gm caster sugar
• 50 gm fresh wood ear fungi, thinly sliced (see note)
• 24 (350gm) frozen spring roll wrappers, defrosted overnight in the refrigerator
• 1 eggwhite, lightly beaten
• To serve: mustard greens (gai choy; see note), Vietnamese mint and coriander
• Nuoc cham
• 90 gm caster sugar
• 150 ml rice vinegar
• 150 ml fish sauce
• 3 tsp lime juice, or to taste
• 1 garlic clove, finely chopped
• 1 red birdseye chilli, finely chopped