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.