Let’s start cooking!

Step 1 – Toss vegetables in salt

• In a bowl, toss chopped carrot, mang guang, spring onions and 1 Tsp salt until well mixed. Set aside for 20 minutes.

Step 2 – Remove liquid from vegetables

• After 20 minutes, use hands to squeeze out excess liquid and discard the liquid.
• Place vegetable back into mixing bowl.

Step 3 – Add noodles, meats and seasoning

• Add wood ear fungus, cellophane noodles, minced chicken, minced shrimp, ½ Tsp sugar, 2 Tsp soy sauce and ¼ Tbsp black pepper. Mix well and set aside.

Step 4 – Wet rice paper round

• Fill a large bowl with water. Dip 1 rice paper round into water bowl until fully moistened and softened.
• Place rice paper round on a clean flat work surface.

Step 5 – Roll spring rolls

• Place about 1Tbsp filling in center and take the edge closest to you and fold over filling.
• Fold in left and right sides and continue rolling away from you.
• Repeat with remaining rice paper rounds and filling.

Step 6- Deep-fry spring rolls

• In a pot, heat up vegetable oil for deep-frying spring rolls. Once oil is hot, add a few rolls at a time, turning occasionally.
• Fry for 10 minutes or until lightly browned.
• Remove from oil and place spring rolls on a paper towel-lined plate.

Step 7 – Make dipping sauce

• In a bowl, add ¼ cup water, 2 Tbsp fish sauce, 1 Tsp rice vinegar, 1 Tbsp lime juice, sliced large red chili, 1 sprig mint leaves, minced garlic and 1 Tbsp brown sugar.
• Mix until sugar dissolves.