Vietnamese Fried Spring Rolls

1 person
00h 00
00h 00
  1. 1). Mix minced pork, prawns, egg, shallots, carrot, salt, sugar, white pepper & fish sauce.
  2. 2). Soak glass noodles in hot water for 10 minutes until soft, drain & cute the noodles thoroughly, add it to the previous mixture.
  3. 3). Mix all of the dipping sauce ingredients, leaving chilli & garlic last. Make sure the sugar has completely dissolved then add the chilli & garlic.
  4. 4). Dip the rice paper in to warm water to soften slightly (after this step they will become very sticky). Add a small amount of filling to the centre, wrap & roll as tight as you can. Leave the spring rolls uncovered & seperate from one another so the rice paper can dry up slightly.
  5. 5). Bring a pan of oil to 160C and deep fry for 4-5 minutes. It may be best to fry two at a time as they will stick together (alternatively you can let them dry out for longer in fridge uncovered for a few hours or overnight to avoid them sticking together).
  6. 6). Serve with dipping sauce.
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