Pork Rice Paper Spring Rolls
/
Pork Rice Paper Spring Rolls
Recipe By Michael Weldon
Ingredients
Filling
500 g Coles pork mince
50 g rice vermicelli, soaked and chopped
2 spring onions, sliced thinly
1 carrot, grated
¼ cabbage, shaved as thinly a possible
4 shiitake mushrooms, sliced thinly
1 garlic clove grated
1 thumb sized piece of ginger, grates
1 chilli, chopped finely
1 tbsp fish sauce
1 tbsp caster sugar
1 tsp white pepper
1 tsp salt
2 ltr oil for frying
Nouc Cham
2 tbsp fish sauce
1 tbsp rice wine vinegar
1 lime, juice
1 tbsp sugar
1 garlic clove, grates
1 chilli, chopped finely
20 rice paper wrappers
Method
Add all the filling ingredients to a large bowl and mix until evenly combined.
Dip 4 rice paper wrappers in a bowl of water. Place on a bench and top with 4 even scoops of the spring roll filling. Shape into a log and move to the bottom middle of the wrapper. Roll the wrapper over the filling then fold in the sides and roll up into a spring roll. Repeat this process until all the filling is used up.
Heat a pot or wok of oil to 180 degrees (C).
Fry the spring rolls in batches until crispy on the outside and the filling is cooked through.
In a small bowl mix together the nuoc cham ingredients. Taste and adjust seasoning to your liking.
Serve spring rolls with dipping sauce and fresh herbs.
