Ingredients (4-6 servings):
Rice paper
Warm water
Oil
for deep-frying (500 ml)
Glass noodles
300 g minced pork
1 carrot
1 small onion
some sprouts
salt
Preparation:
Prepare the glass noodles: put a handful noodles in warm water for 10 minutes and cut into 2 cm lengths.
Prepare the vegetables: peel and grate the carrot. Squeeze out the excess water.
Cut the sprouts in small pieces.
Peel and chop the onion finely.
Prepare the filling. In a large bowl, combine the noodles, the minced pork, the carrots, the onions and the sprouts. Season with salt. Mix well.
To make spring rolls, dip a sheet of rice paper in a shallow dish of warm water. Lift it up straight away an place on a clean moist tea towel on a flat surface.
On the bottom third of the rice paper, spread 2 tablespoons filling. Fold the rice paper sheet over the filling and roll it tightly.
After all the spring rolls have been rolled, heat up the oil and deep-fry them over medium heat until golden brown and crisp. Drain well on kitchen paper.