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4 lbs. (1.8kg) ground pork
3 bundles rice vernicelli, soaked in cold water and drained and chopped
4 garlic cloves (36g), mashed
5 green onion, minced
260g onion, minced
260g carrots, julienne
341g water chestnut, cubbed
8 tbsp. cooking wine
4½ tsp. salt
4 tsp. white pepper
2 x 50 spring roll wrapper

Fill each wrap with 30g meat mixture. Fry them in oil 3 minutes each side.

Cooked springrolls can be frozen and re-heated in the oven at 450F for 10 minutes each side.

makes 1 ½ cups
1) 1 ½ tsp. garlic, minced
1) hot peppers, chopped
1) ¼ cup (48g) sugar
2) 2/3 cup hot water
3) ¼ cup (63g) fish sauce
3) 2 tbsp. (28g) lime juice
4) 2 tbsp. grated carrots

In a bowl combine (1) then add (2) stir to dissolve sugar. Add (3), (4).