Vietnamese crispy spring rolls Ingredients: 20 spring roll rice wrappers, 30g minced pork, 1 carrot, 10g green shallot, 100g bean sprouts, 15g Chinese mushroom, 3 eggs, 30g ear mushroom, 1/4 jicama, 50g cellophane noodles Soak mushrooms in hot water. Soak cellophane noodles in hot water Cut and chop ear mushrooms. Cut and chop Chinese mushroom. Peel off and scrape jimaca Scrape carrot. Chop green shallot. In a large bowl, put and mix all prepared ingredients together. Add 2 tbsp fish sauce. 1 tbsp salt 1/2 tsp pepper Mix well Get a full spoon of the patty, place on a rice wrapper, fold up 2 edges and roll up. Seal up a roll with some water. Fry in low heat. When a side is crispy and golden brown, turn over another side. Transfer fried spring rolls to a plate. Eat with salad veggies, distilled fish sauce and spices (pepper, chopped garlic, chili, sugar and lime juice).