From a recipe by Marion Grasby, via www.taste.com.au
Serve these, sliced in half on the diagonal, on a bed of vermicelli noodles, shredded iceberg lettuce and lots of herbs (mint, Vietnamese mint, Thai basil, perilla, coriander) and
drizzled with the dipping fish sauce for a perfect hot weather meal.
Makes 16
Ingredients
Spring Rolls
250 g pork mince
3 garlic cloves, finely chopped
2 cups finely shredded Chinese cabbage
1 cup grated carrot
2 tablespoons fish sauce
1 teaspoon white sugar
1/2-1 teaspoon ground black pepper
16 x 20cm spring roll wrappers
40 g (1/4 cup) plain flour
60 ml (1/4 cup) water
Vegetable oil, to deep fry
Dipping fish sauce
3 tablespoons fish sauce (nuoc mam)
3 tablespoons white rice vinegar
2 tablespoons sugar
2 tablespoons lime juice
1 cloves garlic, finely chopped,
1 birds eye chilli, finely sliced
Method
Soak vermicelli in boiling water for 1 minute and drain. Refresh under cold running water and drain again.
Heat vegetable oil in a wok over high heat. Stir fry pork and garlic for 2 minutes or until
pork is browned.
Add vermicelli, cabbage, carrot, fish sauce, sugar and pepper. Stir fry until well combined.
Place 1 spring roll wrapper, with one corner closest to you, on a clean bench. Place 2 heaped tablespoons of pork mixture in the centre. Fold in the sides of the wrapper. Then fold the bottom corner over the filling. Roll up from bottom to top to enclose filling and form a log.
Combine flour and water in a bowl. Spread some flour mixture over top corner. Roll to seal. Repeat to make 16 spring rolls.
Add oil to a large deep saucepan to reach a depth of 10cm. Heat to 180°C over medium-high heat. Deep fry spring rolls, in 3 batches, for 2-3 minutes or until golden.
Drain on paper towel.
For the dipping sauce:
Combine the fish sauce, rice vinegar, 1/2 cup water and sugar in a saucepan and place over medium heat. Stir until sugar has dissolved.
Take off heat and allow to cool.
Stir through the garlic, chilli and lime juice.
Enjoy!