Rated 5 out of 5 based on 2 votes
- 1 kg minced pork
- 600 g minced green prawns
- 1 bunch spring onions, finely chopped
- 4 cloves garlic - finely diced
- 6 x shitake mushrooms, soaked in water then finely chopped
- 1 x large carrot, finely grated
- 100 g rice stick noodles, soaked in water then roughly chopped
- 2 tspn sugar
- 1 tspn salt
- 1 tspn ground white pepper
- 2 Tbls fish sauce
- 200 x spring roll wrappers (small)
- 2 x egg whites
- 2 tspn brown sugar
- 4 Tbls boiling water
- 4 tspn fish sauce
- 2 x red chillis, finely chopped
- 2 cloves garlic (finely chopped)
- 6 tspn lime juice
Mix together the minced pork, minced prawns, spring onions, garlic,mushrooms, carrot, rice stick noodles, sugar, salt, white pepper and fish sauce mixing until well combined.
Take the spring roll wrappers out of the packet but keep wrapped in a damp cloth so they don’t dry out.
Remove 2 spring roll wrappers and cut one in half to make a triangle.
Place this triangle on top of the other wrapper to fit into one half of it.
Place a heaped teaspoon full of the mixture onto the spring roll wrapper on the double triangle.
Roll it up starting from the pointy side of that triangle, then tuck in the two ends and continue rolling until it is in a spring roll shape-using a little of the egg white to stick the ends down so they don’t unravel when cooking.
*Its easier to line up 5-10 of the wrappers on the bench, then put on the filling on each one then roll them all up.
Deep fry them until nice and golden.
To make the Nuoc Mam dissolve the sugar into the boiling water then add the fish sauce, chillies, garlic and lime juice.
Place in the fridge to cool-this amount of sauce is enough for 2-4 people.
Serve the Spring Rolls with Nuoc Mam dipping sauce and lettuce leaves. (roll the spring roll in the lettuce leaves and dip in the sauce then eat!)
You can freeze the rest in single layers until required and cook straight from the freezer.
Makes 120-130 rolls
Leave a Review
Yummy.I love it.Thank you for the recipe.
Delish! Spring rolls are a must have treat!
Love the accompanying sauce