Crispy spring rolls

Name: Crispy spring rolls
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 12 small rice paper sheets; 25 g dried rice vermicelli noodles; 300 g minced pork or prawns; handful of fragrant herbs and salad leaves; nuoc cham; vegetable oil; salt and black pepper; 3 small shallots, finely chopped; 2 tsp fish sauce; 1 clove garlic, crushed; 4 spring onions, chopped; pinch of caster sugar; ½ medium carrot, grated; a handful of beansprouts, chopped; 1 small free-range egg white

Preparation info

Serves
4

Difficulty
Medium

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

Wood-ear mushrooms can join the mix: a dried brown fungus (had from Oriental stores) that needs a soak in water to soften before being chopped up. Totally optional here, but add a few to the stuffing if you have them. Nuoc cham dipping sauce is a must on wolfing; a wrapper’s delight.

Ingredients

12 small rice paper sheets
vegetable oil
handful of fragrant herbs and salad leaves

Asia
Vietnam
Starter
Southeast Asia
Spring

Method

For the filling, submerge the rice noodles in warm water until they turn soft, then drain them and chop them up. Mix the noodles with the remaining filling ingredients until thoroughly combined. Briefly dunk a rice paper in a plate of warm water and lift straight out and lay on a board - it will soften after a few seconds as it sits, without becoming too soft. Fold up one edge, then lay some of