Vietnamese Spring Rolls - Cha Gio

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Recipe's preparation

"Gentle stir setting" Grate carrots 5sec/sp4 - set aside
add garlic, shallots, (coriander) and chop 3sec/sp5
scape bowl and repeat
add oil and cook 4min/sp1 at 100deg with mc off
Add fish sauce, soy sauce, sugar, pepper and mix 30sec/sp1 at 100 deg or until sugar is dissolved
Add pork and mushrooms and cook 20min/sp"Gentle stir setting" on "Counter-clockwise operation" at 100deg with mc off
Soak vermicelli noodles in boiling water for a few minutes until soft - then with clean scissors, cut noodles so they are a little shorter
drain water and set aside
drain crab meat - be sure to remove as much liquid as possible
when meat is cooked drain liquid using the inside basket
add carrot and crab meat to meat mixture and mix 5sec/sp5 "Counter-clockwise operation"
add mixture to noodles and stir well by hand until well combined - then allow mixture to cool to room temp
Roll mixture in spring roll papers, sealing with water or a runny mixture of water and plain flour
roll in peanut oil and cook in Airfryer at 200deg for 10mins, turn and cook a further 10min

Otherwiae shallow fry in some peanut oil until golden and crispy