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Vietnamese spring rolls with nuoc cham
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Delicious Vietnamese spring rolls with crab and pork - perfect for your Asian feast.
Ingredients:
  • 50g dried vermicelli noodles (see note)
  • 350g pork mince
  • 170g can crab meat, well-drained
  • 3 garlic cloves, finely chopped
  • 62.50 ml coriander leaves, finely chopped
  • 3 green onions, thinly sliced
  • 24.40 gm fish sauce
  • 12 round (22cm) rice paper wrappers
  • 1 eggwhite
  • Vegetable oil or peanut oil, for deep-frying
  • Nuoc cham sauce (see related recipe), to serve
  • iceberg lettuce leaves, to serve
  • Fresh mint, to serve
  • Fresh coriander, to serve
Instructions:
  • Place the noodles in a heatproof bowl and cover them with boiling water. Let them stand for 5 minutes or until they are tender. Drain and roughly chop them.
  • In a large bowl, toss together noodles, pork, crab, garlic, coriander, onions, and fish sauce until fully combined.
  • Prepare a baking tray by lining it with a damp tea towel. In a large, round, shallow dish, mix together 2 cups of warm water and sugar. Dip one rice paper wrapper in the water mixture for 5 seconds or until it begins to soften, then place it on the tea towel. Spoon 2 tablespoons of pork mixture in a sausage shape along one end of the wrapper. Roll the end over the filling, then tightly roll up the wrapper from one end to the other, folding the sides in to enclose the filling. Brush the edge with egg white and press to seal. Repeat the process with the remaining rice paper wrappers and pork mixture.
  • Preheat oven to 150°C. Fill a deep-fryer or wok halfway with oil and heat until hot. Use a wire rack over a baking tray lined with paper towel to drain, then cook spring rolls in batches for 5 minutes until crispy and light golden. Transfer to wire rack and keep warm in oven.
  • Garnish with fresh lettuce leaves, fragrant mint, and aromatic coriander. Drizzle with delicious nuoc cham sauce before serving.

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