Spring rolls

Rice sheets, minced meat (pork, prawns, chicken, or tofu), rice vermicelli
Black mushrooms, carrots, spring onions, spices (garlic, pepper, soy sauce)

1. Preparation of the filling: Cook the meat of your choice with the chopped vegetables, rehydrated vermicelli and spices until everything is well mixed.
2. Rolling: Dip the rice paper sheets in hot water until they are soft. Place a spoonful of filling in the centre and roll up tightly, then fold the sides to form a roll.
3. Frying: Heat oil in a frying pan and fry the spring rolls until they are golden brown and crispy.

Spring rolls are often served with fresh herbs and a dipping sauce, such as hoisin sauce or nuoc cham sauce, which provide a perfect balance between sweet and savoury flavours. They make an ideal appetiser or main course for an Asian meal.