Thao’s Vietnamese Spring Rolls

Ingredients (variable according to taste): * salt, pepper, sugar, (ginger) * 1-2 eggs * carrots (finely chopped or grated) * minced meat v. Pork (ideally pork belly (without rind) or something similar, chopped up yourself) * Glass noodles (soak in cold / lukewarm water for approx. 15 minutes & cut into small pieces with scissors or similar) * Muh Erh mushrooms (“black mushrooms) (approx. 15 minutes soak in cold / lukewarm water & cut into small pieces) * rice paper (bowl with warm water and stir in 1 spoon of corn flour + 1 spoon of vinegar + 1 spoon of brown sugar for a nice browning of the rolls), rice paper briefly soak in the water until it becomes soft and then place on a damp towel) Preparation: * Mix the mass (farce) and roll it up in rice paper * Fry in hot oil (Tip: cut 1 finger of ginger into the cold OIL and remove the juice of ½ lemon, when the ginger is deep-fried, take it out again and fry the rolls so it smells less like deep-fried) DiP: 1 portion of fish sauce, 1 portion of lemon, 1 portion of water, 1 portion of sugar and chilli to taste (garlic as well)

Preparation: * Mix the mixture (farce) and roll it up in rice paper * Fry in hot oil (Tip: cut 1 finger of ginger into the cold OIL and take out the juice of ½ lemon when the ginger is fried and fry the rolls. This is how it smells it is less like fried)