Spring roll filling with pork, vermicelli and mushrooms

Ingredients

• 400 g of pork shoulder
• 1 onion
• 150 g of soybean sprouts
• 100 g of soy vermicelli
• 1 carrot
• 2 eggs
• 35 soft rice cakes
• 15 grams of dried, fragrant mushrooms
• 15 grams of dried black mushrooms
• 15 grams of fresh onion
• fresh cilantro
• Noodle soup
• oil
• pepper
• Powdered broth

Wash the meat, then finely chop it. If possible, pulse it in a food processor designed for meat: this will give you a better result.

Next, finely chop the onion and carrot.

Soak the vermicelli in warm water, around 30 degrees Celsius, until they are soft, then drain them and cut them into desired lengths.

Add the fragrant mushrooms and black mushrooms to water, then chop them finely.

Wash the soybeans, scallions, and cilantro, then chop them. Combine all the prepared ingredients in a large salad bowl or frying pan.

Season with nuoc-mâm, oil, pepper, and powdered bouillon. If you prefer to soak the spring rolls in a fish sauce, reduce the amount of salt slightly. Finally, add the eggs and mix everything well.