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Prawn Vietnamese fried spring rolls recipe
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Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Delicious Lunar New Year rice paper rolls with pork and prawn.
Ingredients:
  • 5 dried shiitake mushrooms
  • 60g dried vermicelli noodles
  • 200g pork mince
  • 100g finely chopped prawn meat
  • 1 carrot, peeled, coarsely grated
  • 2.00 garlic clove, finely chopped
  • 24.40 gm Fish Sauce
  • 18 rice paper wrappers
  • Peanut oil, to deep-fry
  • Butter lettuce leaves, to serve
  • Fresh mint leaves, to serve
  • Long fresh red chilli, thinly sliced, to serve
  • 48.80 gm Fish Sauce
  • 20.00 ml Rice Wine Vinegar
  • 1 long fresh red chilli, thinly sliced
Instructions:
  • In a small bowl, mix all ingredients with 2 tablespoons of water. Stir well until sugar is dissolved. Let sit for 20 minutes to enhance the flavors.
  • Place mushrooms in a small bowl and cover with boiling water. Let them soak for 20 minutes, then drain and finely chop.
  • Place the noodles in a heatproof bowl and cover them with boiling water. Let them soak for 10 minutes, then drain and cut into short lengths.
  • Mix together noodles, minced meat, prawns, carrots, garlic, and fish sauce in a bowl. Season generously with salt and white pepper.
  • Soak the rice paper wrapper in warm water for 15 seconds until soft. Lay it on a clean tea towel. Add 2 tablespoons of mince mixture along the edge closest to you. Fold in the sides and roll up tightly. Place it on a plate with the seam side down. Repeat for the remaining wrappers and mince mixture.
  • Heat oil in a wok over medium-high heat until hot. Cook rolls in batches for 5 minutes or until light golden and cooked through. Transfer to a wire rack.
  • Garnish with fresh lettuce, mint, chili, and a drizzle of sauce before serving.

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