Cho gió - Vietnamese spring rolls

Name: Cho gió - Vietnamese spring rolls
Yield: 4
Ingredients: A little fish sauce; Oil for deep frying; 1 tsp The third spice; 1 tsp Pepper; 1 pkg Rice paper (or Filo); 1 tsp Salt; 100 g Glass noodles; 100 g Dried black mushrooms/fungi; 2 Eggs; 250 g Fresh bean sprouts; 3 Grated carrots; 500 g Minced pork

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Cho gió - Vietnamese spring rolls

		A little fish sauce
		Oil for deep frying
1	tsp	The third spice
1	tsp	Pepper
1	pkg	Rice paper (or Filo)
1	tsp	Salt
100	g	Glass noodles
100	g	Dried black mushrooms/fungi
2		Eggs
250	g	Fresh bean sprouts
3		Grated carrots
500	g	Minced pork

Instructions for Cho gió - Vietnamese spring rolls

To prepare the Cho gió - Vietnamese spring rolls recipe, please follow these instructions:

Splash the noodles and mushrooms in 2 bowls of lukewarm water. Add vegetables, eggs, glass noodles and spices to the farmer after a while. Deep 1 pc. Rice paper at a time in a bowl of water. Wait 30 sec. And then put about 1 tsp. Fill and roll together. The spring rolls are cooked in a hot oil pan for approx. 10 min. The rollers must be covered with oil. Put on greasy paper.

Cho gió - Vietnamese spring rolls

Ingredients for Cho gió - Vietnamese spring rolls

Instructions for Cho gió - Vietnamese spring rolls

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