Deep Fried Spring Rolls

Nem sai gon (cha gio) ingredients: 300g minced pork neck 50 g of soya beans 50g vermicelli cana (mien) 50 g celeriac 1 egg chicken powder rice paper salt and pepper chinese wood mushroom, black fungus, carrot, onion cooking: soak the vermicelli in water to soften. drain. chop and reserve in a bowl place the minced pork. add: - the vermicelli chopped - the bean sprouts - from celeriac chopped - the various chopped mushrooms - ? chopped carrot - 1 egg - ? chopped onion mix roll the rolls: take a sheet of rice paper. fold the sheet in 2/3. place 1 tablespoon of meat spring rolls over the folded portion. fold the two right angle sides of the sheet. roll and stick the tip of the leaf wetting a finger with egg white. fry the rolls by dipping in oil. sauce for spring rolls: in a bowl put 4 spoonfuls of vinegar rice. add: - 4 spoonfuls of sugar - 3 ladles of sauce noc mom - 1 chopped chilli - 3 cloves of garlic, minced - a few slices of cucumber - from 7 to 10 ladle of water

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