Vietnamese Pork & Prawn Spring Rolls
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Crispy Vietnamese Pork & Prawn Spring RollsGolden, crunchy spring rolls packed with pork, prawns, and spices, served with tangy Nuoc Cham dipping sauce, fresh lettuce, and Vietnamese mint. Perfectly delicious in every bite!
Ingredients
Spring Rolls
- 200g pork mince
- 100g peeled prawns
- ¼ cup carrot (grated)
- ¼ cup coriander leaves
- 2 teaspoons garlic (minced)
- 3 tablespoons Squid Brand Fish Sauce
- 1 tablespoon sugar
- 2 teaspoons ground white pepper
- 1 tablespoon corn flour/tapioca starch
- 1 packet of spring roll wrappers (24 pieces)
- Oil for deep frying
Glue
- 4 tablespoons water
- 2 tablespoons corn flour/tapioca starch
Nuoc Cham Dipping Sauce
- 1 small clove garlic (chopped)
- 1–2 chillies (coarsely chopped)
- 4 tbsp sugar
- 6 tbsp Squid Brand Fish Sauce
- 6 tbsp lime/lemon juice
- 7 tbsp boiled water
To serve
- Iceberg lettuce
- Vietnamese mint
Method
- Place all of the spring roll ingredients, except the wrappers, into a bowl and mix until the mixture forms a paste.
- In a small bowl, mix the Glue ingredients, and set aside for later.
- Take a single triangle wrapper and place the long side close to you. At the centre of the long side, put 1 tsp filling to form a 4 cm log. From the bottom, use the wrapper to roll the filling towards the pointy top of the triangle, roll 3 times, then fold in the 2 sides to the centre of the log. Continue to roll the log until almost at the top pointy corner. Dampen the corner with the ‘glue’ and continue to roll, sealing the springrolls.
- Frying the spring rolls. In a wok or large pot, on medium heat, heat enough oil to deep fry. Gently lower the frozen spring roll into the hot oil, one at a time. Depending on the size of your wok or pot, fry in small batches. Lower the heat slightly and fry until golden brown for about 10 -15 minutes. Remove and place spring rolls on a paper towel while you fry the remaining batches of spring rolls.
- To make Nuoc Cham Dipping Sauce — Place chopped garlic and chillies in mortar, add sugar and pound to desired texture. Add fish sauce, lime/lemon juice and boiled water. Stir until sugar is dissolved. Adjust taste to personal liking.
- Serve spring rolls with Nuoc Cham dipping sauce with some lettuce and Vietnamese mint.