Spring Rolls

Spring Rolls

1 small pkg vermicelli rice noodles

2 small pkgs ground pork

1 onion, finely chopped

1 carrot, shredded

1/2 cabbage, finely chopped

1 pkg beef soup base

A few dry chili peppers, chopped

Salt 

Pepper

A sprinkle of sugar

Rice paper

Cook noodles in water until soft, 3 - 5 minutes. Drain and transfer to a large mixing bowl. 

Add remaining ingrediants, except rice paper and mix until well combined. 

Dip individual rice paper in hot water to soften slightly and place on tea towel. Fill with pork mixture, roll and wrap tightly. 

Deep fry approximately 4 minutes until golden brown. 

Transfer to paper towel covered baking sheet to absorb some of the oil. 

Serve.