NEM CÔNG (Peacock egg roll)

Nem công, this is not familiar with the diners nowadays; but at the earlier, it used to be an indispensable dish in royal parties or in Kings’ daily meals.

Ingredients:

-   50gr Ground pork shoulder

-   50gr dried shrimp

-   50gr shred jicama

-   50gr shred carrot

-   50gr bean sprout

-   50gr shortly cut soya noodle

-   50gr finely chop black fungus

-   50gr scallion

-   2 well beaten eggs

-   10 egg roll wrappers

-   1 teaspoon salt

-   1 teaspoon sugar

-   1 1 teaspoon pepper

Decoration:

-   1 bunch of parsley, lettuce

-   1 carrot

-   1 pineapple cut into peacock shape

Directions:

-   Clean and wash dried shrimp, soak until tender, crush finely. Mix well all the ingredients together except the egg.

-   Lay the wrap in front of you like a diamond.

-   Place 1 tablespoon of the mixture in center of wrapper

-   Fold bottom point up over the filling and roll once.

-   Fold in the right and the left point.

-   Brush beaten egg on top of the finishing point. Finish rolling

-   Heat 2-3 inches oil in large frying pan to very hot

-   Fry a few egg rolls in pan at a time, 2-3 minutes per side.

-   Drain on paper towels.

-   Decorate with the peacock pineapple and carrot, vegetable.

-   Serve with sweet and sour sauce.