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Crispy Vietnamese spring rolls
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Begin your Vietnamese feast with crispy spring rolls.
Ingredients:
  • 50g bean thread vermicelli noodles
  • 350g pork mince
  • 170g can crab meat, drained
  • 2 garlic cloves, finely chopped
  • 3 green onions, thinly sliced
  • 24.40 gm fish sauce
  • 500.00 gm warm water
  • 20.00 gm caster sugar
  • 12 round rice paper wrappers
  • 1 eggwhite
  • Peanut oil, for cooking
  • Iceberg lettuce, to serve
  • Mint leaves, to serve
  • Sweet chilli sauce, to serve
Instructions:
  • Place the noodles in a small heatproof bowl and cover them with boiling water. Let them sit for 10 minutes, then drain and roughly chop.
  • In a bowl, toss together noodles, minced meat, crab meat, garlic, onions, and fish sauce until evenly combined.
  • Prepare a tray by lining it with a damp tea towel. In a round shallow dish, combine warm water and sugar. Dip one rice paper wrapper into the water mixture for 5 seconds or until it starts to soften. Transfer the wrapper onto the tea towel. Add 2 tablespoonfuls of mince mixture along the edge of the wrapper closest to you. Fold in the sides and roll it up to seal the filling. Brush the edge with egg white, press to seal, and place it on the tray. Repeat the process with the remaining rice paper wrappers, mince mixture, and egg white.
  • Preheat oven to 160C. Fill a wok halfway with oil and heat over medium-high heat until hot. Cook spring rolls in batches for 5 minutes or until light golden brown. Transfer to a wire rack and keep warm in the oven.
  • Garnish with fresh lettuce, aromatic mint leaves, and a drizzle of sweet chili sauce.

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