Por pia tod

Method

1. 1 Soak the vermicelli and wood ear mushrooms in warm water for 10 minutes until softened, then drain and cut into short pieces.
2. 2 Sauté minced pork with garlic for 3 minutes, then add shredded carrots, bean sprouts, vermicelli, and wood ear mushrooms. Season with soy sauce and pepper.
3. 3 Pour the filling onto a tray, spread it thinly, and let it cool completely for about 15 minutes so that the crust doesn't get soggy.
4. 4 Wrap the filling in the rice paper to form a tight roll, sealing the edges with a little water.
5. 5 Deep-fry in oil over medium heat for 6 minutes until golden brown and crispy, then remove and drain.
6. 6 Cut in half and serve hot with sweet chili sauce.

With an appliance

• Air fryer 59 min

  Replace step 5: spray oil evenly over the spring rolls, fry at 185 degrees for 14 minutes, flip at the 7th minute and spray more oil; the filling must be completely cool as in step 3 so that the wrapper does not become soggy.