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1
Soak the mushrooms in boiling water til soft.
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2
Soak 20 g of the rice vermicelli in boiling water til soft.
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3
Put in a food processor: softened rice vermicelli, softened mushrooms, pork mince, garlic, spring onions, carrot, egg, salt, pepper and hoi sin sauce and blend quickly (not til it's a paste).
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4
Cut spring roll pastry (if in large sheets) into squares, about 10 - 15 cm on each side.
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5
For each square, turn so point is downwards.
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6
Place spoon of mixture just below centre of square and shape into a little log (not all the way to the edges though).
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7
Take bottom point and fold over mixture, tucking in on opposite side.
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8
Roll upwards one full roll.
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9
Fold each side point into middle.
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10
Finish rolling around top point and glue shut with egg white.
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11
Heat vegetable oil to high, test it's hot enough by dropping in a small piece of pastry - if it bubbles it's ready.
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12
Cook spring rolls in oil til golden brown.
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13
Place cooked spring rolls on kitchen towel to drain oil.
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14
Put lettuce, sprouts, cucumber, chopped herbs in a large single-size serving bowl.
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15
Heat up a litre of water to boiling.
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16
Cook remaining rice vermicelli (will only take a couple minutes).
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17
Drain vermicelli in a colander, rinse with lukewarm water.
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18
Place rice vermicelli over greens in bowl.
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19
Sprinkle peanuts and fried shallots over the top.
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20
Slice spring rolls into bite size pieces and place on top.
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21
Combine sugar-water, fish sauce, chopped red chili and lime juice in a bowl and then pour over noodle dish.
