Fried Vietnamese Spring Roll

Ingredients:

Shrimp (cooked and cut in half lengthwise)

Romaine lettuce

Mung bean sprouts

Black fungus (chopped)

Carrots (julienned)

Cilantro

Rice paper

Dip:

Fish sauce

Lime

Chilli

Sugar

This is an easy recipe.

Wet a rice paper in to warm water.

You can arrange the sprouts, black fungus, carrots into the lettuce for easy wrapping.

Put the shrimp and cilantro on the end side of the wrapper for better presentation as it will be seen on the top layer.

Fry the spring rolls, then double fry. That is the key for crunchiness.

For the dip, mix all ingredients according to your preference. Serve and enjoy.

Fried Vietnamese Spring Roll

VERDICT
WILL: Never taught that Rice Paper can be fried! Thanks to YouTube. Vietnamese Spring Roll is quite a tedious job, so leave it to the expert..Abbey haha. 

He double fried it and what will you expect? Crunchy! Crunchy! Everything inside is fulfilling but the one who shines is the taste of cilantro leaves and gooey texture of black fungus mushroom. Fish sauce, sugar and lime dip intensified the umami taste! Yummm!