Fresh Spring Rolls

Deep fried spring rolls are a firm favourite at Chinese restaurants and takeaways. This version is kinda adopted from a Vietnamese recipe and uses soft rice paper sheets stuffed with fresh herbs and crunchy vegetables, which is accompanied by a tasty lemon and chilli dipping sauce.

Preparation time- 45 minutes
Cooking time- 20 minutes

Ingredients
(8 1/2 inches) round dried paper sheets
Lemon and fish sauce- for dipping
Now, for the filling
Chinese dried mushrooms- 6
Thin rice noodles- 50 g
Fresh beansprouts- 250 g
1 small cucumber- cut into stripes
Fresh mint leaves- 2 tbsn (roughly torn)
Fresh coriander leaves- 2 tbsn (roughly torn)
Carrot- 1(grated)
Unsalted roasted peanuts- 2 tbsn ( coarsely chopped)
Now,
Put the dried mushrooms in a heatproof bowl, cover with boiling water and put a plate on top to keep the steam in. Set aside for 20-30 minutes or until soft. Drain the mushrooms, discard the stalks and squeeze the water from the caps, then shred them finely.
Place the rice noodles in a bowl, pour over some boiling water and leave to stand, covered, for about 10 minutes. Drain the noodles, rinse with cold water and set aside.
Soak the sheets of rice paper in a bowl of warm water, one at a time, for about 30-60 seconds until softened, then place on a clean dry towel.
To prepare the spring rolls, put a little of all the filling ingredients on each rice paper sheets, roll up the bottom half of the rice paper, fold in the sides and roll over to enclose the filling.
The spring rolls can be prepared about 20-30 minutes before serving. Cover them with the clingfilm and place in the refrigerator until required.
Serve the spring rolls with the Lemon and Fish sauce (click to read about the lemon n fish sauce)

This will make for about 8 rolls, serves 4 as a starter.
I will be posting the videos as well in the near days.....but in the meantime like always, Enjoy & Cheers.