Vietnamese Spring Rolls

• Filling
• 1 tablespoon peanut oil
• 3 golden shallots, finely chopped
• 2 cloves garlic, crushed
• 200g pork mince
• 100g raw prawns cutlets, tail removed, finely chopped King Sooper's 1 lb For $4.99 thru 02/09
• 100g bean shoots
• 30g bean thread vermicelli, soaked in hot water until soft, chopped
• 4 dried Shitake mushrooms, soaked in hot water until soft, finely chopped
• 1/2 carrot, cut into julienne
• 1/4 cup coriander leaves, chopped
• 2 tablespoons fish sauce
• 1 tablespoon grated palm sugar
• 20 spring roll wrappers
• 1 egg white, lightly beaten
• oil, for deep frying
• 1/2 cup KRAFT FREE* Thai Lime & Coriander Dressing

1. Heat oil in a wok or frying pan.
2. Add the shallots, garlic and pork and cook over a medium heat until browned.
3. Remove from heat and place in a large bowl along with the prawns, bean shoots, vermicelli, mushrooms, carrot, coriander, fish sauce and palm sugar.
4. Mix to combine.
5. Place heaped tablespoon of mixture diagonally along the corner of each spring roll wrapper.
6. Brush edges with egg white, fold corner up over filling, then the edges inward and roll up to enclose filling.
7. Heat oil in a wok or deep fryer until hot.
8. Deep-fry the spring rolls in batches until crisp and golden.
9. Serve with dressing to dip.

filling, peanut oil, golden shallots, garlic, pork mince, prawns cutlets, bean shoots, vermicelli, shitake mushrooms, carrot, coriander leaves, fish sauce, palm sugar, spring roll wrappers, egg, oil, coriander dressing

Taken from www.kraftrecipes.com/recipes/vietnamese-spring-rolls-104249.aspx (may not work)