Vietnamese Spring Rolls

Ingredients:
– 50g dried mung bean noodles
– 500g pork mince
– 2 carrots, grated
– 1/3 cup wood ear mushrooms/black fungus
– 1-2 cloves garlic, finely dived
– 1 egg white
– 1 tablespoon fish sauce
– 1 tablespoon peanut oil
– salt
– 3 teaspoons sugar

Method:

1. rehydrate mushrooms and soak noodles til soft. Finely chop the mushrooms in a food processor and cut the noodles up into 5-6cm sections
   
   
2. Add all the ingredients into a bowl and mix
   
   
3. Wrap the spring rolls
   
   
4. Heat up some peanut/vegetable oil and fry til golden. Serve with vietnamese sauce (Recipe here)