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.
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
20 x 18cm round Vietnamese rice paper sheets
vegetable oil for cooking
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.