Fried spring rolls

Serves : 4

Preparation time: 30 minutes

Cooking time : 15 minutes

Ingredients

• 250 ml (1 cup) rice vermicelli, raw
• 200 g (7 oz) Québec pork, ground
• 45 ml (3 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• 60 ml (4 tbsp.) sesame oil
• 500 ml (2 cups) cabbage, finely chopped
• 8 shiitake mushrooms, chopped (stems removed)
• 30 ml (2 tbsp.) soy sauce
• 15 ml (1 tbsp.) oyster sauce
• 60 ml (4 tbsp.) fish sauce
• 5 ml (1 tsp.) hot sauce
• 15 ml (1 tbsp.) sugar
• 1 carrot, grated
• 60 ml (4 tbsp.) flour
• 12 sheets rice for spring rolls

Preparation

1. Preheat deep fryer to 190°C (375°F).
2. Place vermicelli in a pot of boiling water and cook for a few minutes according to package directions. Drain and allow to cool.
3. In a hot frying pan, brown the ground pork in the fat of your choice.
4. Add sesame oil, cabbage, mushrooms, soy sauce, oyster sauce, fish sauce, hot sauce, sugar and cook for 5 minutes over medium heat.
5. Remove from heat, add carrot, vermicelli and check seasoning. Allow to cool.
6. Mix flour and a little cold water in a bowl.
7. Soak a sheet of rice in hot water to soften.
8. Place the rice paper on the work surface, filling the center with some of the prepared mixture. Fold over one side to cover the filling. Close the sides, brush the remaining end with the flour-water mixture and form into a roll. Set aside.
9. Repeat this technique for each rice sheet.
10. Plunge the rolls into the hot oil of the deep fryer for 6 to 7 minutes.
11. Drain on paper towels.
12. Serve with hot and sour sauce.