STEP 1: Prepare your ingredients.
STEP 2: Gently boil the rice vermicelli for 2 minutes until al dente.
STEP 3: Toss all the stuffing ingredients together except the vermicelli.
STEP 4: Drain the cooked vermicelli and chop coarsely.
STEP 5: Toss the vermicelli with the rest of the stuffing ingredients.
STEP 6: Have the beaten egg on reserve for closing up the spring rolls.
STEP 7: Place a spring roll cover on the bias as shown.
STEP 8: Spread some stuffing at the first third of the diamond as shown.
STEP 9: Wrap the bottom around the stuffing and tuck the corner under it.
STEP 10: Roll until the halfway point of the diamond.
STEP 11: Fold the sides over, making sure they are nice and perpendicular to the roll.
STEP 12: Spread some beaten egg on the area of the dimond above the stuffing.
STEP 13: Finish rolling the spring roll.
STEP 14: Keep your uncooked spring rolls on parchment paper until they are deep fried.
STEP 15: Heat up the peanut oil. The oil is ready when a cube of bread dropped in the oil makes a nice sizzle. Fry each spring roll until golden.
STEP 16: Pat dry with a paper towel, to remove extra oil. Serve plain or with
sweet chili sauce
