Vietnamese Spring Rolls, Cha Gi¢ ViÂT Nam

A delicious mushroom dish for any occasion!

These delicious spring rolls are not to be confused with the Chinese pancake rolls. Traditionally, Vietnamese spring rolls are served at a feast or on special occasions. The preparation is laborious, but the result is worth the effort.

First, the sauce: put all the ingredients in a large enough bowl and stir thoroughly.

Soak vermicelli in boiled, slightly cooled water and drain well. Cut into smaller pieces with kitchen shears.

Soak Chinese mushrooms and black tree ear mushrooms in boiled, slightly cooled water. When they are soft, squeeze well. Cut into small pieces. (Alternatively, rinse mushrooms, dry and chop finely).

Soak dried shrimp or crab tails in boiled, slightly cooled water and drain well.

Put garlic clove, carrot, vermicelli, tree ear mushrooms, mushrooms, onion, dried shrimp tails or minced pork, nuoc, shrimp mam sauce, black pepper and egg in a large wide mouth mold.

Add some boiled water that has cooled slightly to a large wide-mouth mold. Place a clean kitchen towel on the surface. Take a quarter circle rice paper and dip it into the water. Place on top of the towel. Repeat with a second rice paper. The rice paper should be soft and malleable.

Place the second rice paper on the he

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