Vegetarian spring rolls
(One portion = 30 rolls)
Sweet potatoes (grated)
Taro/ Jam (grated)
Chinese mushroom (soaked in warm water to soften then slice thinly)
Vermicelli (soaked in warm water to soften then cut into 2 cm long)
Fresh tofu (crushed)
One egg (help to combine things together)
One spring onion (cut into 2 cm long)
1 tea spoon of salt, ½ tea spoon of black pepper, ½ tea spoon of sugar, thin rice-paper
Mix all ingredients together in a basin (big bowl), use a spoon to get enough amount into spread rice-paper, fold both side to form the length of the roll, then roll all the way through.
Heat ½ litter of vegetable oil in the pan for the heat of 140 degree. You can use the chop-stick to test the heat by seeing the bubble coming up from the ends of chop-sticks. Turn down the fire and gently add the rolls into the pan.
Turn them over till both side get golden-brown.
Making sauce for spring rolls
Add ½ of large chili, 2 cloves of garlic, 1 full spoon of sugar into a mortar, use a pestle to bound (crush) till it get well combined. Twist one piece of lemon/lime, then 3 spoon of fish sauce, 2 spoon of fresh water. Mix all together then deep a finger to try till it suit your taste.
Deep the fried spring rolls in the sauce and enjoy.