preparation time 20 minutes+ soaking , finishing time about 40 minutes, makes 40 spring rolls

ingredients

Soak the noodles and fungus in seperate bowls of warm water for 20 minutes or until they are soft.

Use scissors to snip the noodles into 1 inch length, cut the fungus into small pieces . Mix together with the pork , shallots , garlic, ginger, soy sauce and pepper . Cut around each rice- paper into 4 quarters with egg and allow to soften for a couple of minutes . Place 1 heaped teaspoon of filling toward and roll up toward, the rounded edge of the rice paper, fold in the sides and roll up toward the pointed edge. Repeat with the remaining filling and rice paper. Cover and chill the rolls until required .

When ready to serve , heat the oil in a deep frying pan in a saucepan until a cube of bread browns in 2 minutes. Add about 6 spring rolls and cook for 8 minutes or until they are golden brown and the filling cooked through . Repeat with the remaining spring rolls and serve immediately with sweet chills dipping sauce.

For shrimp spring rolls

prepare the noodles , garlic and ginger as above. . Mix one and one half cups bean sprouts , 1 small grated carrot , 3 sliced scallions 5 gr cooked shrimp and 2 teaspoons Thai fish sauce . Separate the rice papers but leave whole . Brush with egg , divide the filling between them, then fold in the sides and roll up. Cook as above .

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