Eggroll Lao Style

Ingredients:
50 g rice vermicelli
250 g pork mince
100 cooked prawns
1 egg mixed
30 rice papers
1 table spoon of chopped chllies
1 table spoon of chopped coriander
1 tablespoon of fish sauce
1 tablespoon of corn flour
2 tablespoon of water
Oil for deep frying
0.25 cup of lemon juice
1 clove garlic, crushed
mushroom (heth hoo mou)

Soak vermicelli in hot water for 10 minutes then drain. Heat oil in pan and add garlic, chilies, mushroom, sauce, coriander, and pork. Stir until cook. Add carrot, shallots, and prawn. Remove from heat when prawn is warm. Set filling aside and allow to cool.

Roll filling in rice paper and brush edges with flour, water, and egg. Roll like an eggroll. Deep fry rolls in hot oil until brown.

Serve with sauce