BBQ spring rolls. Crispy spring rolls filled with smoky roasted bbq pork belly and vegetables dipped in a sweet & spicy chili sauce. Remove from oil and drain on paper towels. Think Vietnamese Spring Rolls are tricky to make?

Ingredients of BBQ spring rolls

1. Prepare of ground pork.
2. You need of tiger shrimp.
3. You need of shallots.
4. Prepare of dried fungus.
5. You need of fine vermicelli noodles.
6. It’s of large carrot.
7. Prepare of egg (use whites only).
8. Prepare of spring roll wrapping paper.

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BBQ spring rolls step by step

1. In separate bowls, soak vermicelli and dried fungus in boiling water.
2. Devein shrimp and cut into 1/4" pieces. Place shrimp in bowl and add a pinch of salt, sugar and pepper. Set aside..
3. In large bowl add pork. Finely chop shallots and add to bowl..
4. Take fungus out of water, finely chop and add to pork mixture..
5. Take vermicelli out of water and cut in threes and add to pork mixture.
6. Grate carrot and add to pork mixture.
7. Add 1/4" teaspoon of salt and sugar, 1 teaspoon of fish sauce and pepper to pork mixture. Mix well with hands..
8. Add shrimp to pork mixture and mix well.
9. Place meat on wrapping paper and fold. Seal wrap with egg whites. For instructions on wrapping, google how to wrap spring rolls..
10. Spray wrapped spring rolls with oil and BBQ at 350 deg Fahrenheit for 25-30 min. Rotate a few times to avoid burning..
11. Tastes great on their own or in vermicelli. I like to wrap them in lettuce and dip in siracha sauce..

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