Crispy Pork and Prawn Spring Rolls

, from Issue #64. January, 2016
Photography by Aaron McLean.
    Crispy Pork and Prawn Spring Rolls

    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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