For 12 rolls:
- 12 rice paper or spring roll pastry sheets
- soy sauce
To the filling:
- 20 gr vermicelli
- 1 egg
- ½ small onion
- 2 spring onions
- 2 sprigs of celery
- ½ carrot
- 1 or 2 small cucumbers
- 50 gr soybean sprouts
- 50 gr enokitake mushrooms
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp fish sauce or oyster sauce
Place a pot with water on medium-high heat. When it starts boiling, add vermicelli and let them cook for 2 minutes. Then, remove them from the heat and place them in a bowl with cold water. Then, drain them.
Clean soybean sprouts. Slice carrot, cucumber and celery. Chop onion and spring onions.
Beat the egg and add vermicelli, carrot, cucumber, celery, soybean sprouts, onion, spring onions, long mushrooms, oyster sauce, black pepper and a pinch of salt. Mix it.
Put, one by one, rice papers in water until they are soften (less than a minute).
Place one rice paper on a plate. Put aside a little bit of the mix.
Cover the mix with the side edges and then with the bottom of the paper. Wrap it completely.
Prepare the next rolls.
Fry them until they are golden. Remove them on absorbent paper.
Serve them hot with soy sauce.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment. Thank you.