Vietnam: Cha Gio spring rolls with dip

Ingredients

Directions

1. 1

   For the dip, cut the chillies lengthwise, remove seeds, wash and cut into rings. Mix 4 tablespoons fish sauce, 4 tablespoons water, 2 teaspoons sugar and chilli. Season to taste with lime juice. Peel shallot and garlic.

2. 2

   Carve the shrimps lengthwise on the back, remove the dark intestine. Wash shrimps and dab dry. Chop everything finely. Put glass noodles in hot water for 1-2 minutes until they are soft. Drain and chop finely.

3. 3

   Clean and wash the spring onion. Clean mushrooms, wash if necessary. Wash coriander and shake dry. Chop everything finely. Let the spring roll dough thaw. Heat 2 tablespoons of oil in a pan. Sauté shallot and garlic in it.

4. 4

   Add mince, fry until crumbly. Add prawns and fry... Fry the noodles, mushrooms, spring onion, coriander, 1 tbsp. fish sauce and chilli sauce briefly. Season to taste with salt and let it cool down a bit. Mix starch with 1 tbsp. water.

5. 5

   Lay out dough sheets on the work surface. Put approx. 1 teaspoon of filling on each sheet, roll up. Spread the ends with starch and press on. Heat approx. 1⁄2 litres of oil in a high pan or deep fryer to approx. 180 °C.

6. 6

   Fry the spring rolls for 2-3 minutes in portions until golden brown. Drain on kitchen paper. Serve with the dip.