Makes: 12
INGREDIENTS
FILLING
250 grams pork mince
200 grams raw peeled prawns, finely chopped
2 spring onions, finely chopped
2 cloves garlic, crushed
½ packed cup finely grated carrot
small handful coriander, finely chopped
1 tablespoon each fish sauce and Lee Kum Kee Gluten Free Soy Sauce
1 large egg
1 teaspoon sea salt
good grind black pepper
TO ASSEMBLE AND COOK
12 x 22cm dried rice paper wrappers
extra Lee Kum Kee Gluten Free Soy Sauce for brushing
rice bran oil for frying
TO SERVE
Soy and Black Vinegar Dipping Sauce (see recipe below)
mint and coriander leaves
METHOD
FILLING: Place all the ingredients in a large bowl and combine.
TO ASSEMBLE: Place a clean tea towel on the benchtop. Fill a wide shallow dish with warm water.
Place one rice paper wrapper at a time in the water and submerge until it just starts to feel pliable. Place on the tea towel and put 2 tablespoons of filling onto the bottom third of the wrapper. Shape the filling into a cylinder shape. Fold the bottom of the wrapper over the filling then fold in the sides and roll up. Place on a lined tray. Repeat with the remaining wrappers. Brush both sides with a little extra gluten free soy sauce to give the rolls a golden finish.
Heat 4cm of oil in a deep sauté pan or wok over medium heat. Add the rolls in batches and cook for 4 minutes each side until golden, crisp and cooked through. (Don’t have the oil too hot or the wrappers will burst.) Place on a wire rack set over a baking tray and keep warm in a low oven until they are all cooked.
TO SERVE: Serve the rolls with the dipping sauce and herbs.
SOY AND BLACK VINEGAR DIPPING SAUCE
¼ cup Lee Kum Kee Gluten Free Soy Sauce
2 tablespoons Chinkiang black vinegar
2 cloves garlic, crushed
1 tablespoon toasted white sesame seeds
1 teaspoon sesame oil
½ teaspoon each caster sugar and chilli flakes
Combine all the ingredients in a bowl.
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