Fried Vietnamese Spring Rolls

1. Sauté in 2 tsp oil 1 large white onion (minced) with 3 cloves garlic (minced). Do not burn.
2. Once translucent add 250g of ground pork (don't use lean)
3. Add 250g of shrimp (minced)
4. Add 1 cup of carrot strips.
5. Add 1 cup of shredded cabbage
6. Add 3 cups of chicken stock and bring to a boil. Season with salt and pepper to taste.
7. Add a pack of vermicelli noodles.
8. Once the stock has been absorbed by the noodles, add shredded cilantro leaves. Once a little bit dry set aside to cool.
9. Once cool fill wanton wrappers with the mixture.
10. Deep fry in oil until golden brown (make sure oil is very hot so it will not make your spring rolls oily). Drain excess oil so it will be crispy.

For dipping sauces you may choose whatever you like, spicy vinegar, sweet and sour sauce, chili sauce...etc.