2 oz thin bean thread noodles

1/2 dried ear fungus

4 oz ground pork

2 shallots , chopped

3 garlic cloves , crushed

1 inch piece of fresh ginger root peeld andfiny chopped

1/2 tablespoon soy sauce

10 round rice paper

2 eggs beaten

peanut oil for deep frying

Ground black pepper

soak the noodles and fungus in a seperate bowls of warmed water for 20 minutes or until they are soft

use scissors to snip the noodles into 1 inch lenghs and chop the fungus into small pieces mix together with shallots, garlic ginger soy sauce and pepper.

when ready to serve heat the oil for deep frying in a saucepanuntil acubeof beads in 2 minutes . Addabout 6 rollsandcook for 6-8minutes or they are golden brown and the filled cooke through. .Repeat with the remaing spring rolls and cooked and filled cooked throught and serve immediately with sweet chilli sauce

For shrimp spring rolls, prepare the noodles garlic as above . Mix one nd one forth bean sprouts, 1 smll grated carrot , 3 sliced scallions chopped cilantro 5oz cookedpeeled shrimpad 2 teasepoon thaifish sauce . Seperate the rice papers but leave whole. Brush with egg ,divide the filling betw them, then fold in the sides and fold up.

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