Vietnamese Fried Spring Rolls
Serves make 20 spring rolls
Time 30 minutes
Ingredients
For the Spring Rolls Filling
500g pork mince
1 medium carrot, grated
⅓ cup button mushrooms, roughly chopped
¼ cup shallots, finely chopped
1 clove garlic, minced
1 tsp ginger, minced
1 bunch of Thai basil, finely chopped
1 bunch of coriander, finely chopped
A handful of rice noodles, rehydrated and chopped
1 egg
1 tbsp fish sauce
3 tsp coconut sugar
¼ tsp ground white pepper
Salt and pepper
20 dried rice paper sheets
Vegetable oil, for frying
Lettuce leaves
Thai basil
Coriander (optional)
Mint (optional)
Nuoc nam sauce
Method
In a large bowl, add all the spring roll filling ingredients and mix to combine.
Place a rice paper sheet in cold water and soak for 20-30 seconds.
Place 1 tablespoon of the filling mixture onto the rice paper sheet.
Fold the edges, tuck them in and roll them up to make a spring roll.
Heat the oil to about 170°C.
Shallow fry the spring rolls for 5-10 minutes until the spring rolls are golden brown and the pork is cooked through.
Ensure the pan is not overloaded.
To serve, wrap a spring roll with Thai basil, coriander and mint in a lettuce leaf and dip in nuoc cham sauce.
Enjoy.