Bun Cha


1 packet spring roll pastry

1 yolk

oil for frying


200 g vermicelli noodles, soaked in water for 15 minutes, drained

½ cup carrot, grated

½ cup picked mint

½ cups perilla leaves

½ cup bean sprouts

¼ cup coriander, chopped

½ oak lettuce, leaves picked

dipping sauce

¼ cup fish sauce

¼ cup rice vinegar

¼ cup soy sauce

2 garlic cloves, crushed

juice of 2 limes

1 long red chilli, sliced

1 tbsp. sugar

pork patties

150 gms minced pork

1 tbs coriander, chopped

1 clove garlic, grated

½ knob ginger, grated

¼ cup coriander, picked

¼ cup shiitake mushrooms

pinch salt


To make the pork filling, place all ingredients in a large bowl, mix to combine.

Divide the mince evenly among 8 wrappers, placing in the center of each wrapper.

Working one wrapper at a time, brush edges with the egg yolk, fold in one side at a time, then roll completely.

Fill fryer or large pot with oil heat to 180°C.

Cook spring rolls for 3 minutes, or until golden brown.

Drain on brown paper to keep crisp.

To make the sauce, combine all ingredients in a small bowl, mix well and set aside.

Assemble salad, dress with half the sauce and toss well to combine.

Serve with hot spring rolls and the remaining sauce on the side.