Further, while spring rolls are typically eaten just with dipping sauce, we often had it accompanied and rolled up with lettuce, vegetables and rice vermicelli noodles (pun cheun yaw). Or optionally, use all those same items to make it all into one big salad (salat cheun yaw or cheun yaw lat sy salat).
Here's her recipe and remember a lot of this is to your taste, so feel free to experiment:
- 1 1/2 cups dried shredded black fungus (mushrooms), softened with warm water
- 3 large carrots, shredded
- 3 bundles clear vermicelli noodles, softened with warm water
- 1.5kg ground medium pork meat
- 4 onions, chopped
- 5 eggs
- 4 tablespoons sugar
- 2 tablespoons salt
- 3-5 tablespoons fish sauce
- 2 packages of spring roll paper
- Optional: Bean sprouts, green onions
- Soften fungus (mushrooms) and and clear vermicelli noodles in warm water and leave them while you prepare the other ingredients.
- Shred the carrots. Chop the onions. Lightly chop the warm vermicelli noodles.
- Bring all the ingredients listed together and mix thoroughly.
- Spritz fish sauce over the entire mixture. Perhaps 3-5 tablespoons. Mix again.
- Before you begin rolling all your spring rolls, take a bit of the meat and deep fry it or put it in the microwave to cook thoroughly. Taste it. Adjust the flavor of your mixture as needed.
- If you're happy with the taste, begin rolling them. Depending on how much filling you put, you could end up with a smaller amount of larger spring rolls or a larger amount of smaller ones. There's no rules so have fun with it and try making various sizes and perfect your rolling method.
- Deep fry them on medium-high. Remove them once they're golden brown all over and are floating to the top.