12 rice paper rounds (6-inch diameter)
170 g chicken (minced)
110 g raw shrimp (peeled, deveined and finely minced)
¼ cup dried wood ear fungus (soaked to soften and minced) - substitue with shiitake mushroom
30 g glass noodles (soaked in warm water to soften and cut into 2-inch lengths)
½ cup carrot (julienned)
½ cup mang guang (turnip) - julienned
⅓ cup spring onion (julienned)
2 sprig mint
1 tbsp lime juice
1 tsp big red chilli (sliced)
½ tsp garlic (minced)
½ tsp sugar
2 tsp soy sauce
¼ cup water
2 tbsp fish sauce
2 tbsp fish sauce
¼ tbsp black pepper
1 tbsp brown sugar
1 tsp salt
vegetable oil
| You can freeze spring rolls to use for a later date, it can last up to 2 weeks in the freezer
Place spring rolls onto serving plate and serve hot with dipping sauce on the side.