Ingredients.

For Spring roll.

• 400 grams of pork shoulder minced.
• 1 small carrot (grated).
• 100 grams of clear noodles.
• 5 dried mushrooms (shitake).
• 3 dried wood's ear mushrooms.
• 2 egg yolks.
• 1 shallot (finely chopped).
• Spring onion (chopped), coriander (chopped), salt, black pepper.
• Pieces rice paper wrapper.

Dipping sauce.

• 2 tablespoons sugar.
• 3/4 cup warm water.
• 3 tablespoons Asian fish sauce.
• 2 tablespoons rice vinegar.
• 2 tablespoons fresh lime juice.
• 2 garlics (minced).
• Black pepper and chilli.

Salad.

• Carrot and kohlrabi (sliced), sugar, vinegar.
• Lettuce leaves, mint and coriander.

Instructions.

Prepare filling

• Put noodles in a large bowl and cover with warm water. Soak and pulling noodles apart and stirring for about 10 minutes. Drain noodles and cut into 2 inch pieces, then transfer to another large bowl. Set aside.
• Put mushrooms in a bowl and cover with hot water for about 15 minutes. Drain and rinse mushrooms, trim off any hard part of mushrooms. Finally mince mushrooms and add to noodles.
• Combine all of the ingredients listed and mix well in a large bowl.
• Before you start, you will need soaking the rice paper wrappers. To do this, fill a shallow bowl with some tap or filtered water. Take one rice paper wrapper and immerse it completely in the water. Make sure that the wrapper is completely wet. Put the wet wrapper on a large empty plate. Before you begin filling, wait about 30 seconds for the wrapper to soften.

Assemble rolls.

• Place 1 tablespoon of the filling about 1 inch from the edge of the wrapper, on the side closest to you. Using the back of a spoon, press the filling flat into the shape of a small chocolate bar.
• Make sure that this first fold completely covers the filling, and pull the edge of the fold slightly under the filling making a taut, small parcel.
• Next, fold one side. Using both your hands, fold the right side of the wrapper toward the center, stopping where the filling is. Do the same with the other side--fold the left side of the wrapper toward the center, stopping where the filling is.
• Continue folding the wrapper by grabbing the enclosed filling and turning it over until it reaches the end of the wrapper. Check all sides to make sure there are no loose ends on the wrapper. This ensures the filling won't escape when frying.

• Heat oil in a large pan over medium heat. Put the rolls into oil, keep rolls apart during first minutes of frying till golden brown and cooked throughs. Transfer and drains rolls up right for about 2 or 3 minutes.

Dipping sauce.

-Cut and thinly slice carrot and kohlrabi. Mix sugar, garlic, lime juice, black pepper, chilli, rice vinegar, water and fish sauce in the bowl and stir together, the important thing is that taste the sauce (sweet and sour). To eat, wrap warm roll in lettuce leaves and tuck mint and coriander leaves. Serve with dipping sauce.

And done, hope you enjoy!