Cambodian-style Spring Rolls

Description

 * Makes about 20

Ingredients

 * 250 g/8 oz finely minced pork
 * 250 g/8 oz fresh mung bean sprouts
 * 1 cup soaked bean thread vermicelli
 * 6 dried Chinese mushrooms
 * 1 small onion, finely chopped
 * 1 tablespoon sugar
 * 1 tablespoon soy sauce
 * 1 tablespoon fish sauce
 * 1 packet frozen spring roll pastry
 * oil for deep frying
 * Sauce
 * 2 cloves garlic
 * 1 1/2 tablespoons sugar
 * 1 hot red chilli, seeded and chopped
 * 5 tablespoons fish sauce
 * 3 tablespoons boiling water
 * 2 tablespoons lemon juice
 * 1 tablespoon vinegar
 * 3 tablespoons roasted crushed peanuts

Directions

 * 1) Put the pork and the washed, drained bean sprouts into a bowl.
 * 2) Cut soaked vermicelli into 5 cm (2 in) lengths. Soak dried mushrooms in hot water for 25 minutes, discard stems and slice caps finely.
 * 3) Combine all these ingredients with the onion, sugar, soy sauce and fish sauce, mixing thoroughly.
 * 4) If using small sheets, 125 mm (5 in) square, use one sheet per roll.
 * 5) If using large sheets 250 mm (10 in) square, cut in half. Take 2 teaspoons of the mixture and shape into a neat roll.
 * 6) Place at one end of the pastry square and roll up, turning ends in so the filling is completely enclosed.
 * 7) Deep fry in hot oil over medium heat, cooking the rolls for at least 2 minutes on each side so the filling is thoroughly cooked.
 * 8) Drain on paper towels and serve warm, accompanied by the dipping sauce.
 * 9) Sauce: Crush the garlic with some of the sugar. Combine with the chilli and fish sauce, leave for 10 minutes.
 * 10) Add the boiling water, lemon juice and vinegar and leave in a warm place for 30 minutes for flavours to mellow.
 * 11) Stir in the peanuts just before serving.