The Happy Home Cook: Vermicelli Spring Rolls

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Vermicelli Spring Rolls (Source: Daily Cooking Quest)

Serves 4-6

Ingredients

3 tablespoons cooking oil

1 tablespoon garlic, shopped

½ cup onions, chopped

1 piece pork or chicken bouillon cube

1 ½ cups ground pork

½ cup dried wood ear mushroom (taingang daga), soaked in warm water, drained and chopped

200 grams vermicelli noodles (sotanghon), soaked in chicken broth then drained

1 ½ cups chicken broth

2 cups bean sprouts (toge)

2 tablespoons fish sauce (patis)

¼ teaspoon ground black pepper

Spring roll wrappers

3 cups cooking oil for frying

Procedure

In a large wok, heat the oil. Saute garlic, onions and bouillon cube. Add ground pork and cook until done. Add wood ear mushrooms and vermicelli noodles. Add broth. Season the mixture with fish sauce and black pepper. Simmer covered for five minutes. Turn off heat. Add bean sprouts. Mix thoroughly and let cool.

Take two tablespoons of the mixture and make a little log at one end of the spring roll wrapper. Fold the left and right ends of the wrapper towards the center of the log then roll the wrapper all the way. Smear some water towards the end of the spring roll to keep roll from unraveling.

Fry the rolls in hot oil and drain upright on paper towels. Serve immediately with vinegar and garlic dip.

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Recipe from “Cooking with Sandy Daza”