-
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 saut� onion
about 1-2 minutes. If fat from pork is not enough, add a little oil. Add
garlic and saut� until fragrant then add carrot and sweet potato and
saut� 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
minutes.
-
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.
-
Remove from heat and drain on paper
towels.
-
Serve with Vinegar Garlic Dip.