Vietnamese Spring Rolls

I learned how to make these on a trip to Vietnam.  They are a little labour-intensive, but they taste great and you'll get heaps of praise.

1 cup vermicelli noodles, softened in cold water about five minutes and then chopped

1 cup mushrooms, finely grated or chopped

1 cup carrots, finely grated

1 cup onion, finely chopped

1 cup zucchini, finely grated

1 cup bean sprouts

Salt & Pepper, to taste

1 egg yolk

Rice paper sheets, prepared according to package directions

Vegetable oil, enough to cover 1 cm deep in frying pan or wok

1.  In large mixing bowl, combine all filling ingredients (noodles, mushrooms; carrots, onion, zucchini, bean sprouts, salt & pepper, and egg yolk).  Mix well.

2.  Prepare the rice paper.  Cut some of the sheets in half.  Place round sheet in front of you and place a half sheet on top closest to you ( 1 whole sheet + 1/2 sheet per spring roll).

3.  Place 1 1/2 Tbsp of filling mixture on the double sheet, then roll it up, taking care to tuck in the sides as you roll.  Do your best to make the rolls tight, as it will make it easier to fry them in the oil.  Repeat until all filling is used up.

4.  Heat oil in frying pan.  Oil is ready when bubbles form around the tip of a wooden chopstick.  Place spring rolls in oil, taking care to place them open end down and roll them in the same direction as they were rolled.  Prick each roll with a knife or fork to allow for even cooking.  Keep turning spring rolls until golden brown, then remove from pn and drain well.  Serve with spring roll sauce and Enjoy!

Tip:  If you want meat spring rolls, you can add 1 cup of minced beef, pork, chicken, or shrimp.