Deep-fried Spring Rolls
- 20 grams dried Wood Ear Mushrooms
- 250 grams carrots
- 100 grams Mung bean sprouts
- ½ bunch mint
- 100 grams Rice noodles
- ½ organic Lime (juiced)
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 24 Spring roll dough sheet (each around 20 x 20 cm) (approximately 8 x 8 inches)
- 750 milliliters vegetable oil (for frying)
Soak the mushrooms in lukewarm water, drain and cut into thin strips. Peel the carrots and grate coarsely. Place the bean sprouts in a colander, pour boiling water over top, rinse under cold water and drain well. Rinse the mint, shake dry and cut the leaves into thin strips.
Place the rice noodles in a bowl, pour boiling water over top and let stand for about 5 minutes. Strain and chop with scissors. Toss the vegetables, mushrooms, rice noodles, mint, lime juice, sesame oil and soy sauce together and season with pepper and 1 pinch of sugar. Arrange the dough on a clean work surface, brush the edges with cold water, spoon some filling between the centers and roll up diagonally, folding in the sides. Heat the oil in a wok. Working in batches, deep-fry the spring rolls until golden brown. Remove with a slotted spoon and drain on paper towels.
Serve with a dip of your choice.