Delicious crispy fried spring rolls filled with ground pork, shrimp, noodles and some simple seasonings then wrapped in rice paper. These babies are perfect as tasty snacks or appetizer for parties. You can use regular egg roll wrappers for this recipe. Rice paper is very thin and can explode when frying. Just follow few tricks and tips from my video and you won’t have any explosions.

Recipe makes about 20 spring rolls

For the spring rolls:
20 Spring roll wrappers
Oil for frying
9 Oz (250 g) ground pork or chicken
6 Oz (170 g) shrimp, deveined and finely chopped
1 Oz dried glass noodles
1 Small carrot-shredded
1/3 Cup dried wood ear fungus-soaked
2 Green onion-chopped
1 Egg
1 1/2 Tbsp oyster sauce
1 Tsp sugar
1/2 Tsp salt
1/2 Tsp black pepper

For the sauce:
2 Tbsp sweet chili sauce
2 Tbsp water
2 Tbsp fish sauce
1-2 Tbsp fresh lime juice
1/2 Tsp sugar
1 Clove garlic-finely chopped

Mix all ingredients together and stir until sugar dissolved. Taste and adjust the taste to your liking. Add chopped chilies if you like it more spicy.

Important notes: When rolling spring rolls make sure to reduce any air pockets and roll it nice and tight. Place it on tray lined with parchment paper and refrigerate uncovered for 30 minutes. It will help to dry the rice paper and won’t explode when frying.