To prepare the Vinegar Garlic Dip, combine
all the Dip ingredients in a bowl, mix, the set aside.
Wash and clean the bean sprouts well,
removing the tails.
Peel and devein shrimps, then reserve the
heads and shell. Cut each shrimp into 2-3 pieces.
Pound the shrimp heads and shells lightly.
Pour in 250 ml of the water and strain
liquid into a bowl to obtain shrimp stock.
Set aside the shrimp stock and discard the
heads and shells.
In a large skillet, simmer pork in
remaining water until fat is rendered. Remove pork from skillet and
reserve the rendered fat.
In a wok, heat this fat and sauté onion
about 1-2 minutes. If fat from pork is not enough, add a little oil. Add
garlic and sauté until fragrant then add carrot and sweet potato and
sauté for 1-2 minutes.
Pour in reserved shrimp stock. Stir in
bean sprouts and pork and simmer until vegetables are tender.
Remove from heat and let cool for about 30
Steam spring roll wrappers for 2-3
minutes. Put about 3 tablespoons of the bean sprouts mixture into each
wrapper. Brush the edges of each wrapper with water and roll wrapper to
enclose filling completely. Make sure wrappers are well sealed.
Heat the oil in a wok. Fry the wrapped
spring rolls until golden brown.