VIETNAMESE VEGETABLE SPRING ROLLS

FOR SPRING ROLLS
500g bean sprouts
2 carrots
½ brown onion
1/3 bunch coriander
1-2 spring onions
150g dry bean or rice vermicelli noodles
1/5 cabbage
5 eggs
pinch pepper
1 tablespoon fish sauce*
1 packet spring roll pastry
Vegetable oil
½ cup plain flour
mint to taste

FOR SAUCE
2 cloves garlic
1/3 carrot
tip of spring onion
1 chilli finely diced
2 tablespoons fish sauce*
1 tablespoon sugar
2 cups water

Method:

FOR SPRING ROLLS
Soften noodles in bowl of warm water and drain. Finely chop carrots, brown onion and cabbage and mix in bowl. Add bean sprouts and noodles. Crack 4 eggs into mixture and stir in.
Stir in fish sauce and pepper. Finely chop spring onion, mint and coriander and stir in.

Crack one egg into small bowl. Add enough flour to make sticky paste.

Wrap handful of vegetable mixture diagonally in spring roll pastry, tucking in ends while rolling.
Stick down last corner with dab of egg and flour paste.

Deep fry in vegetable oil for approximately 40 seconds or until golden.

FOR SAUCE
Shred and mix all ingredients together in blender.
Tear end of cooked springs rolls and pour in sauce to taste.
*   can substitute fish sauce with: Worcestershire sauce, coconut aminos, seaweed, Tamari, Oyster sauce, Vegan fish sauce

(from ABC Darwin recipes)