Prepare the ingredients:
– Soak glass noodles in hot water
– Julienne the carrots
– Dice the red onion and chop the garlic and prawns
– If you bought a piece of chicken meat, mince the meat or you can buy already minced chicken meat
– Beat an egg (only 3 tablespoon is needed)
In a bowl, mix the carrots, red onion, garlic, prawn and chicken meat with some salt and pepper until well combined. Set aside.
Lightly brush a bit of water on the spring roll skin to soften it.
Place a moderate amount of the soaked glass noodle and stuffing meat on the skin.
Wrap and roll the spring roll skin tightly until it is completely wrapped up to secure the ingredients inside.
Once all wrapped up, deep fry the spring rolls over high heat for about 4 minutes until golden brown. When done, remove and set aside to cool down for 2 – 3 minutes. While waiting for the spring rolls to cool down, move on to make the quick dipping sauce.
For the dipping sauce, chop the chilli and dice the shallots. Place them into a small sauce bowl and add in fish sauce and lime juice. Mix until well combined.
Both spring rolls and dipping sauce are ready to be served!
