Vietnamese Lumpia

Soak the so-oen in boiling hot water till translucent (about 5 minutes). Drain and cut little shorter. Meanwhile, wash the sprouts and grate the carrots on a fine grater.

Stir-fry the ground beef crumbly. Add the eggs and stir-fry till scrambled. Add grated carrots, the mung bean sprouts, herbs and spices (except the soy sauce).

Simmer for 5 minutes, remove the pan from the heat, add so-oen and soy sauce. Combine well and drain. Let the stuffing cool.

Half 20 spring roll skins. Place a complete egg roll skin diagonally on a working surface, place a half skin on top, on your side of the skin .

Divide little stuffing (10 cm/4" long) on the half skin, in the middle (see picture). Brush the edges of the skin with beaten egg. Fold the edge, pointing towards you, over the filling, fold the left en right edges to the center and wrap a round, 12 cm long roll. Brush the closing edges with beaten egg to get it to stick.

Freeze the spring rolls or deep-fry in hot oil. Drain standing up.

Serve the spring rolls with sweet-sour or pangsit sauce.