Crispy Pork and Prawn Spring Rolls
Photography Aaron McLean.
Light and tasty, these pan-fried spring rolls are perfect when rolled up in fresh lettuce leaves with cucumber, crispy fried onions and fresh aromatic herbs.
Serves: 4
INGREDIENTS
40 grams cellophane noodles
300 grams pork mince
100 grams raw prawns, finely chopped
½ cup grated carrot
2 cloves garlic, crushed
1 tablespoon hoisin sauce
1 teaspoon sesame oil
2 tablespoons finely chopped coriander
sea salt and ground pepper
To cook
20 x 18cm round Vietnamese rice paper sheets
vegetable oil for cooking
To serve
2 cos lettuces, leaves separated
1 small telegraph cucumber, thinly sliced
½ cup crispy fried onions
½ cup chopped roasted peanuts
Vietnamese mint and coriander
chilli sauce to serve
METHOD
Put the noodles in a bowl and cover with very hot water. Leave for 10 minutes then drain well. Cut into short lengths with scissors and place in a large bowl.
Add all the remaining ingredients and season well. Use your hands to mix everything together until well combined.
To cook: Working with one sheet of rice paper at a time, place in a shallow bowl of warm water for about 20 seconds or until just soft. Lift out and place on a clean tea towel.
Put a tablespoon of the pork mixture along the bottom edge of the wrapper and fold in both sides. Roll up firmly to enclose the filling and place seam side down on a large, lightly oiled plate, spacing them apart so they don’t stick together.
Heat a little oil in a sauté pan and cook the rolls for about 8 minutes until lightly golden and the filling is cooked through.
To serve: Top each lettuce leaf with cucumber, a spring roll, crispy onions, herbs and a dollop of chilli sauce.
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