Cha Gio (Vietnamese Spring Rolls)

Makes 50 small rolls or 15-20 medium sized ones

1. Thaw frozen wrappers in the fridge (in its wrapper, unopened). This will take a couple of hours.

2. Meanwhile, add noodles to one bowl, and dried mushrooms to another. Add boiling water to both bowls to fully cover. Leave to soak for 10mins then drain & rinse dry.

3. Slice noodles into shorter strands and finely chop mushrooms. Add both to a medium sized bowl, along with the rest of the filling ingredients. Mix thoroughly to combine.

4. Take wrappers out of its packaging & carefully separate each one by peeling them away from each other. Stack wrappers on top of each other and cover with a clean tea towel.

5. Prepare the slurry by mixing the flour and water together in a saucer.

6. Wrap your rolls with the prepared filling & secure the end with a dab of slurry.

7. Heat oil in a wok/pan and deep fry your rolls until golden. Drain on a wire rack lined with kitchen paper.

Serve these rolls with a side of nuoc mam dipping sauce.

(You can reheat cooked spring rolls in the oven or air fryer to bring back their crunch)