Vietnamese Style Deep Fried Spring Rolls

• 100 grams Ground pork
• 100 grams Shelled shrimp
• 1/4 Onion
• 10 grams Cellophane noodles
• 2 stems Cilantro (optional)
• 1 clove Garlic
• 5 sheets Rice paper
• 2 tsp Fish sauce (for seasoning)
• 2 tsp Lemon juice
• 1/2 tsp Juice from a grated ginger
• 1 Red chili pepper (sliced)
• 2 tbsp Sweet chili sauce
• 1 tbsp Fish sauce

1. These are the ingredients.
2. First prepare the sauce: Mix the ingredients for the sauce and seasonings in a bowl until even.
3. In another bowl, blend the ground pork, chopped shrimps, minced onion, cilantro, and rehydrated and chopped glass noodles.
4. Add the ground garlic and 2 teaspoons of nam pla fish sauce.
5. Stir until the mixture takes on a paste-like consistency.
6. Divide the mixture into 20 portions.
7. Cut the rice paper in quarters.
8. Soak them in water or lukewarm water.
9. Wrap the fillings (as if rolling spring rolls).
10. Fry the rolls.
11. (If you fry too many at once, they will stick to each other.
12. Fry 2-3 at one time.)
13. Drain the excess oil and you're done.
14. Have them with the sauce.
15. They're nice and refreshing rolled together with mint leaves in lettuce.

ground pork, shrimp, onion, noodles, cilantro, clove garlic, paper, sauce, lemon juice, ginger, red chili pepper, sweet chili sauce, sauce

Taken from cookpad.com/us/recipes/158676-vietnamese-style-deep-fried-spring-rolls (may not work)