BBQ spring rolls

Name: BBQ spring rolls
Cuisine: American
Ingredients: 2 lbs ground pork; 1 box tiger shrimp; 4 shallots; 6 pieces dried fungus; 2 bundles fine vermicelli noodles; 1 large carrot; 1 egg (use whites only); 2 packages spring roll wrapping paper

Rachel San @cook_6329600

A family favourite, but BBQ'd instead of deep fried.

Rachel San @cook_6329600

A family favourite, but BBQ'd instead of deep fried.

Saved

Ingredients

2 lbsground pork
1 boxtiger shrimp
4shallots
6 piecesdried fungus
2 bundlesfine vermicelli noodles
1large carrot
1egg (use whites only)
2 packagesspring roll wrapping paper

Saved

Steps

1

In separate bowls, soak vermicelli and dried fungus in boiling water
2

Devein shrimp and cut into 1/4" pieces. Place shrimp in bowl and add a pinch of salt, sugar and pepper. Set aside.
3

In large bowl add pork. Finely chop shallots and add to bowl.
4

Take fungus out of water, finely chop and add to pork mixture.
5

Take vermicelli out of water and cut in threes and add to pork mixture
6

Grate carrot and add to pork mixture
7

Add 1/4" teaspoon of salt and sugar, 1 teaspoon of fish sauce and pepper to pork mixture. Mix well with hands.
8

Add shrimp to pork mixture and mix well
9

Place meat on wrapping paper and fold. Seal wrap with egg whites. For instructions on wrapping, google how to wrap spring rolls.
10

Spray wrapped spring rolls with oil and BBQ at 350 deg Fahrenheit for 25-30 min. Rotate a few times to avoid burning.
11

Tastes great on their own or in vermicelli. I like to wrap them in lettuce and dip in siracha sauce.