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


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


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.