Ingredients:

1/4 packet
75 g
75 g
10 g
19 g
1 tbsp
75 g

Seasoning:
2 tsp
1/2 tsp
1/8 tsp

Batter consistency:
2 tsp
1 tbsp

Vietnamese spring roll wraps
carrot shreds
yam bean shreds
bean thread
trimmed green bean sprouts
dried wood ear, soak until tender & shred
taro shreds, deep fried until crisp
some lettuce leaves

fish gravy
granulated sugar
salt

plain flour
water

Method:

1. Mix 1/2 cup of coke with 1/2 cup of water well. Brush on spring roll wraps on both sides until moist. separate each wrap with a piece of dry cloth for a while until tender.

2. Section and soak bean thread. Wash and drain trimmed sprouts. Transfer to a big bowl. Add carrot shreds, yam bean shreds, wood ear shreds and seasoning. Mix well. Last add deep fried taro shreds to form filling.

3. Spread flat spring roll wraps. Add suitable amounts of filling. Work into spring rolls. Seal with batter consistency. Deep fry in oil over low heat until crispy. Then put onto lettuce leaves. Serve with sweet and sour sauce as dipping sauce.