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1
Preheat a wok of peanut oil for frying.
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2
In a separate wok, heat the vegetable oil.
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3
When the oil is hot, add the sausage.
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4
Stir-fry for 3 minutes.
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5
Add the onions and garlic.
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6
Cook for 2 minutes.
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7
Add the cabbage and the shrimp.
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8
Season with nuoc cham and black pepper.
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9
Stir-fry for 1 minute.
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10
Remove from the heat and cool completely.
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11
Stir in the green onions.
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12
Bring 2 cups of water to a boil in a 10-inch saute pan and remove from the heat.
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13
Submerge each spring roll wrapper, one at a time, in the hot water.
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14
Move the wrappers around in the water until they become soft and pliable, about 10 to 15 seconds.
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15
Remove from the water and lay on parchment paper.
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16
Spread 1 tablespoon of the shrimp mixture evenly over each spring roll wrapper.
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17
On top of the shrimp mixture, sprinkle 1 tablespoon of the sprouts.
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18
Top the sprouts with 1 tablespoon of the carrots, 1 tablespoon of the cilantro, and 1 tablespoon of the mint.
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19
Fold two sides of the wrapper toward the center and then roll like a jelly roll, pressing the edges together to seal.
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20
Repeat until all 8 rolls are done.
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21
Fry until crispy, about 2 to 3 minutes.
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22
Remove and drain on paper towels.
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23
Serve with Nuoc Cham sauce.
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24
Stem the chile.
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25
Split the chile in half, remove and discard the seeds and membrane.
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26
Finely chop the chile.
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27
Combine the chopped chile, garlic and sugar in a mortar.
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28
Pound the mixture into a paste.
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29
Remove the zest and pith from the lime, and discard.
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30
Add the lime to the chile mixture.
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31
Mash well.
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32
Add the fish sauce and the water.
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33
Mix well.
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34
Serve as a seasoning agent instead of salt and pepper.
