400 grams minced pork
200 grams raw prawn meat, chopped
2 spring onions, finely chopped
4 cloves garlic, crushed
1 thumb ginger, grated
1 red chilli, finely chopped
1 teaspoon sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
50 grams vermicelli noodles (cooked according to packet instructions and drained)
1½ cups bean sprouts
2 tablespoons plain flour
16 spring roll wrappers, 23cm sqaure
4 cups high smoke-point oil, for deep frying
⅔ cup sweet chilli sauce
1 red chilli, finely sliced
Put the pork and prawn meat in a large bowl and use a fork to break up and combine. Add the spring onion, garlic, ginger, chilli, sugar and sauces and stir to combine.
Snip the noodles into shorter lengths with kitchen scissors and add to the mixture, along with the bean sprouts and stir to combine.
In a small bowl whisk the flour with 3 tablespoons of water.
Taking one spring roll sheet at a time, place ¼ cup of filling along the bottom quarter of the wrapper, leaving a little space at the sides. Fold the bottom up over the filling, then fold in a little from both sides. Brush a little flour paste on the top end of the square and roll the spring roll up, sealing as you finish.
Repeat with all 16 spring rolls, cover with plastic wrap and refrigerate as you go. Chill for an hour (or up to 6).
Chilli sauce: Mix the sweet chilli sauce and fresh chilli in a small bowl. Heat the oil in a large heavy-based pot until a cube of bread dropped in rises to the surface and cooks golden in about 20 seconds.
Fry the spring rolls 3–4 at a time, for about 2–3 minutes each side and drain well on paper towels. Serve hot with dipping sauce. Makes 16 large spring rolls.