SERVES:
PREPARATION: 45 minutes
COOK: 10 minutes
DIFFICULTY:

What do you need?
For spring roll:

• 200 g pork or chicken breats
• 1 carrot
• 1 onion
• handful black mushrooms
• 1 egg
• 8 rice cakes
• 20 g soya vermicelli
• 3 tablespoon Nuoc-Mân sauce
• 1 tablespoon toasted sesame oil
• Salt
• Pepper

For the Nuoc-Mân sauce:

• 3 tablespoon Rice vinegar
• 3 tablespoon Thai fish sauce
• 3 tablespoon Sugar
• 12 tablespoon Water
• Grated carrots

How to do the Nuoc-Mân sauce?

• Mix in a sauce pan the rice vinegar, Thai fish sauce, sugar, water and bits of julienne of carrot
• Cook it at a medium heat during 7 minutes
  Tip: stir the mixture regularly in order to mix sugar with other ingredients

How to do Pork spring rolls?

• Mince the pork or cut it in small pieces and mix it in a blender
• Cut the carrot into a julienne
• Mince the onion
• Soak the black mushroom in boiled water in order to grow them up
• Cut them in small pieces
• Cook the soya vermicelli as it is explained in the packet (for mine, I had to put the soya vermicelli 4 minutes in a boiled water)
• Mix minced pork with bits of julienne of carrot, oinion, black mushrooms, soya vermicelli, egg, pepper, salt and Nuoc-Mân sauce
  Tip: for mix them together properly I used my blender
• In a pan, heat toasted sesame oil at a medium temperature and add the mixture above during 3 or 5 minutes
• Immerse rice cake in boiled water in order to soften them
• In each rice cake add around 1 tablespoon of mixture (it depends of the size of your rice cake)and close it as I explain in this schedule:

• Put all pork spring rolls in boiled oil or in a fryer during 5/10 minutes
• Tip: using a fryer is safer and the pork spring rolls are less fat than when they are cooked in boiled oil
• Wipe pork spring rolls with kitchen towel for removing the fat
• Serve them immediatley with Special rice, lettuce leaf and
  Nuoc-Mân sauce

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