Crispy mini spring rolls
Ingredients: Filling: Mince pork Thin rice noodles Dry black Fungus (equal measures of the above) Carrot Salt Pepper Wrapper: Square spring roll wrappers Vegetable oil for frying Soak the Fungus in warm water for a couple of hours, until they are soft and doubled in size. Soak the thin rice noodles in warm water until they are soft and easy to separate and pull apart. Grate a carrot and chop the Fungus into tiny pieces. The softened rice noodles can be trimmed down to 3-4cms In a large bowl mix the mince pork, fungus and grated carrot with salt and pepper, making sure there is plenty of seasoning.
Place a tablespoon full of the filling in to the centre of the wrapper, bring the bottom corner up first and roll tightly round the filling, then right corner followed by the left corner into the centre, firmly hold the filling and keep rolling it until the final corner meets the centre and glue it down with some cornflour dissolved in water. To fry them, gently place 3-4 pieces into a saucepan with hot oil and keep turning them until crispy and golden brown. Drained on kitchen towels. Served with a sweet chilli dipping sauce and enjoy!