Bun Cha with Spring Rolls

Ingredients

Spring Rolls
12 spring roll wrappers
¼ Chinese cabbage, shredded
3 spring onions, sliced thinly
2 carrots julienne
12-15 dried sliced shiitake mushrooms, hydrated
1 tbs Coles Soy Sauce
1 tbs sesame oil
2 tbs Coles Cornflour
2 tbs water

Dipping Sauce
1 cup fish sauce
3/4 cup Coles Rice Wine Vinegar
¼ cup water
2 large red chillies, finely diced
2 garlic cloves, minced
3 tbs Coles Caster Sugar

Salad
150g vermicelli noodles
1 bunch coriander
1 bunch mint
1 bunch thai basil
250g bean shoots
½ iceberg lettuce, shredded
2 carrots, julienned and pickled

Method

To make the spring rolls combine the cabbage, spring onion, carrots, mushrooms, soy and sesame oil in a large bowl and mix together.

In a small bowl, combine the cornflour and water and mix until smooth.

One at a time, lay a small amount of filling onto a spring roll wrapper fold the sides in and roll tightly into a log shape. Seal the ends with the cornflour mix. Repeat until all the spring rolls are made.

Add the dipping sauce ingredients in a bowl and mix together until combined.

In a saucepan or wok with oil heated to 180deg c. Cook the spring rolls until golden and crunchy and drain on a paper towel-lined plate.

To serve plate up a bowl of noodles, lettuce, carrot and bean shoots. Topped with herbs and the fried spring rolls. Have the sauce on the side to pour over just before eating.

Recipe by Michael Weldon