Vietnamese spring rolls with dip

Ingredients for 4 servings:

• 2 eggs, beaten
• 2 garlic cloves
• 500 g minced pork
• 250 g shrimp(s), chopped
• 3 tbsp Mu-Err mushrooms, dried, soaked, finely chopped
• 6 spring onions, thinly sliced
• 70 g glass noodles, soaked in hot water, chopped
• 3 sprigs coriander leaves, finely chopped
• 1 pinch(s) pepper, freshly ground
• 8 tbsp fish sauce, Vietnamese (Nuoc mam)
• e.g. rice paper
• 2 liters of rapeseed oil or peanut oil for frying
• 1 bulb(s) garlic, Chinese
• ½ chili pepper(s), red, pitted, chopped
• 3 stalk(s) lemongrass, the inner white in thin rings
• 1 tbsp sugar
• 6 tbsp fish sauce, Vietnamese (Nuoc mam)
• 2 tbsp lime juice
• n. B. water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Nem, recipe for about 30 – 35 pieces, deep-fried

Filling for the spring rolls: Chop the garlic and eggs in a food processor, add the shrimp and chop. Add the minced pork and chop briefly again. Add the pepper and nuoc mam and chop briefly again. Transfer all ingredients to a larger bowl. Stir in the chopped coriander, the sliced ​​spring onions, the chopped glass noodles and the chopped mu err mushrooms and season again with nuoc mam (fish sauce) and pepper. For the dip: Chop the garlic, chili and lemongrass and grind them into a paste with the sugar in a mortar and pestle. Stir in the nuoc mam (fish sauce) and lime juice and thin with water until the desired taste/quantity is reached. Further preparation: Soak the spring roll papers (diameter 20-22 cm, round, 1 pack 400 g) briefly in cold water, one sheet at a time, or dip them briefly in the water. Place one sheet at a time on a plastic board (not wood, as it absorbs too much liquid), spread 1 tablespoon of the filling centered on the bottom third of the spring roll wrapper, fold over once, then fold the right and left edges towards the center, and then roll up to the end. Place on a plate brushed with oil. Continue making the spring rolls one at a time in this way, taking care not to place them too close together, or they will stick. Deep fry: Set the deep fryer to 180°C. Fry the spring rolls one at a time for about 7 minutes, taking care not to add too many rolls to the hot oil at once, as this will cause the oil to cool too quickly and the rolls to absorb the oil. Drain on kitchen paper. Presentation: Cut the rolls diagonally 1-2 times (as needed), drizzle with the dip, and serve the rest of the dip separately. These Vietnamese spring rolls can be prepared the day before—don’t cut them in half or drizzle with the dip yet. On the day of the party, cut the rolls diagonally or not, drizzle with the dip, and heat in the oven at 180°C (convection oven) for about 10 minutes. This recipe yields 30-35 spring rolls.