Vietnamese recipe for popular spring rolls Nem Ran. A great appetizer, lunch or just a treat.

Spring rolls, just like any other recipe, also have different variants. Some people add mung bean sprouts to them, others do not use them. But what must not be missing in the spring rolls is cilantro and mushrooms. Rice paper is also a very important ingredient. Choose the softer and thinner one. Some people soak rice paper in water with sugar, plain water or water combined with beer or egg - it depends on everyone what they choose. You can serve them either just like that, or they are a great addition to various vegetable salads.

1. First of all, prepare the rice noodles - put them in hot water and drain them after 2 minutes. After removing them from the hot water, place them in ice cold water for 2 minutes, drain and place them on paper towels. Once the noodles are dry, cut them into strips about 1 inch long.
2. Place the wood ear mushrooms in hot water for 15 minutes. Then drain, cut out the center and cut the rest into thin pieces.
3. Cut the carrot and kohlrabi into thin strips, cut the cilantro stalks into about half an inch pieces and then cut the onion and garlic into small cubes.
4. Beat the eggs thoroughly, add fish sauce, pepper, salt and sugar and beat well again.
5. Add chopped noodles, mushrooms, ground pork, carrots, kohlrabi, cilantro, onion, and garlic to the mixture. Mix everything well.
6. Put the rice paper in the prepared sugar water for about 5 seconds - pour warm water into a bowl, add sugar and let it dissolve. Take the paper out of the water and put it aside for a while.
7. Put about 2 tablespoons of the prepared mixture on rice paper - shape the mixture into a smaller cylinder. Then fold the rice paper into a kind of roll.
8. Place the spring rolls on a plate or baking sheet - they must not be too close to each other and put them in the fridge for half an hour. Finally, fry them in hot oil, seam side down, for 5 minutes on each side. Allow the pre-fried rolls to cool and store them in the refrigerator for a few hours.
9. Then heat the oil again - the temperature must be higher than when frying for the first time. Fry the rolls for about 3 minutes, turning them during the process. The spring rolls should have a golden to slightly brownish color. Place them on paper towels to remove excess oil.