Spring Roll Vicky Arne

For the Rolls: 2 tablespoons oil 1 teaspoon minced garlic 8 ounces ground pork 2 cups grated carrot 2 cups chopped celery ¼ cup chopped onion ¼ cup fish sauce 1 tablespoon maggi seasoning (soy sauce) 2 tablespoons sugar ⅛ teaspoon white pepper 3-4 ounces vermicelli noodles 20 spring roll wrappers 1 egg 3 cups oil for deep frying

For the Sauce: ¼ cup vinegar ¼ cup sugar ½ teaspoon salt ½ tablespoon chili 2 teaspoons tapioca flour mixed

For the Rolls: Heat a large skillet and add 2 tablespoons oil, garlic and pork. Sauce until the pork is cooked. Add the carrots, celery, onions, sauces, sugar and pepper. Cook for 1 minute on high heat to reduce the sauce. Drain whatever liquid is left from the pan. In a large pot, boil water and add vermicelli noodles. When the noodles are soft, drain. Run cold water to cool and then cut noodles. Add to the mixture above. Let filling cool. Add 2 tablespoons filling to middle of wrapper. Roll, sealing edge of wrapper with egg. Heat the oil to 350° and deep-fry until golden. For the Sauce: Mix the vinegar, water, sugar, salt and chili; heat to boiling. Add a little of the flour water, boil a short time, then remove from heat.