Makes: 20
Prep: 20 mins
Cook: 5 mins
The easiest way to make pork spring rolls.
Whether they are a side for family dinner, a snack for the kids’ lunches or just a snack for you, everyone will enjoy them!
Ingredients:
6 shiitake mushrooms
50g bean thread noodles
500g pork mince
1 carrot, grated
2 green onions, sliced
1 tbsp fish sauce
1 tbsp sugar
1 tsp white pepper
20 x 22cm rice paper sheets
vegetable oil, to deep-fry
20 butter lettuce leaves
mint, coriander, bean sprouts, dipping sauce, to serve
How to make the Vietnamese Spring Rolls
Soak mushrooms in hot water in a small bowl 20 mins. Drain. Discard stems and finely chop mushrooms. Soak noodles in boiling water in a heatproof bowl 5 mins. Drain and snip into shorter lengths. Place noodles, mushroom, mince, carrot, onion, fish sauce, sugar and pepper in a large bowl. Using hands, mix well.
Place 1 rice paper sheet on clean work surface. Form 2 tbsp mince mixture into a sausage shape in the centre of the sheet. Fold in sides, then wrap firmly to enclose filling. Repeat with remaining sheets and filling. Heat oil in a saucepan until a cube of bread sizzles on contact.
Deep-fry rolls, in batches, 3 mins or until lightly golden. Serve each on a lettuce leaf, topped with mint, coriander and bean sprouts. Wrap in lettuce to eat. Serve with sauce.
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