Vietnamese Spring Roll
|60g||Black Fungus, soaked and finely sliced, 2mm|
|60g||Soaked Dried Shiitake Mushrooms, diced 5mm|
|55g||Onions, diced 5mm|
|500g||Mince PBM Pork|
|200ml||Light Soya Sauce|
|12 sheets||Vietnamese Nem Wrappers|
|Oil for deep frying|
Place filling ingredients in a mixing bowl and mix well. Divide out into portions and freeze.
To assemble, soak each wrapper in water and place on a cutting board. Spoon 2tbsps of fillings in the center. Fold the sides inwards, roll up and set aside for 10-15mins.
Heat oil to 180C and deep fry each spring roll for 3-4 minutes. Drain on paper towels and serve.