Soak vermicelli in cool water and set aside.
Separate 10 sheets of spring roll pastry from the pack and keep moist
with a clean wet cloth.
Combine all dry ingredients with garlic, lemongrass and shallot paste.
Add the creamed corn and mix until the colour is consistent.
Add cooked lentils and peas and stir well.
Heat oil in deep pan or deep fryer.
Lay a sheet of spring roll pastry on flat surface and add a small
nest of vermicelli (I loop it to make a U - makes it a bit easier
to keep it together) and put the mixture in the middle of the vermicelli.
Roll pastry as directed on the back of the pack and place in heated
oil until golden brown.
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