- Sauce (4 servings):
- - 1 big garlic clove
- - 1 bird's eye chilli
- - 1 tsp white sugar
- - 100ml of water
- - 1.5 Tbsp lemon juice
- - 2.5 Tbsp fish sauce
- Spring roll:
- - 500g pork mince
- - 20g black fungus
- - 1/2 a medium brown onion
- - 1/2 a medium carrot
- - 1/2 tsp black pepper ground
- - 1 and 1/3 tsp salt
- - Spring roll pastry (any size)
- Vermicelli noodles
- Oil for deep frying
- Cucumber and salad mix for serving
Thinly slice black fungus. Mince brown onion. Shred carrot. In a large bowl, mix together pork mince, black fungus, brown onion, carrot, black pepper and salt. Let marinate for at least 20 minutes.
Mince garlic and chilli together. In a medium bowl, add the garlic, chilli, and sugar together. Mix well. Set aside for a few minutes before adding water, lemon juice and fish sauce into the mix.
Boil noodles according to the package instruction (if using dried noodles). Slice cucumber. Set aside.
Spoon the pork mixture onto each spring roll pastry (1/2 Tbsp - 1 Tbsp depending on the size of the pastry). Roll tightly. Fold the sides in half way through.
Heat up oil over medium high heat (oil should be at least 2 inches deep). Fry the spring rolls until golden. Spring rolls will float when the meat inside is cooked.
In a bowl, add noodles then top with cucumber slices and salad mix. Pour in a generous amount of the sauce. Ready to serve with spring rolls.