Vietnamese Spring Rolls
50g cellophane noodles
3 dried shiitake mushrooms
250g pork mince
1 carrot, peeled, coarsely grated
2 shallots, ends trimmed, thinly sliced
2 garlic cloves, crushed
1 tblspn fish sauce
2 tspns caster sugar
1/2 tspn white pepper
20 round rice paper sheets
vegetable oil, to deep fry
baby cos lettuce leaves, to serve
fresh minte leaves, to serve
Enjoy these pork spring rolls Vietnamese style - wrap in lettuce and mint, then dunk in spicy sauce. The delicate rice paper makes these lighter and crispier than Chinese-style spring rolls.
Preparation time: 45 minutes
Place the noodles and mushrooms in a medium heatproof bowl and cover with boiling water. Set aside for 10 minutes or until the noodles are tender. Drain. Use your hands to squeeze out excess liquid from the mushrooms. Remove the stems from the mushrooms and discard. Thinly slice the mushrooms.
Use clean kitchen scissors to cut the noodles into short lengths. Combine the noodles, mince, carrot, shallot, garlic, fish sauce, sugar and pepper in a large bowl.
Soak 1 rice paper sheet in a dish of warm water until soft and pliable (don't soak the sheet for too long or it will tear). Transfer to a clean work surface. Place 1 heaped tablespoonful of the noodle mixture along the centre of the sheet. Fold in the sides and roll up tightly to enclose the filling. Place, seam-side down, on a baking tray and cover with a damp tea towel. Repeat with remaining rice paper sheets and noodle mixture.
Add enough oil to a large heavy-based saucepan to reach a depth of 10cm. Heat to 180°C over high heat (when the oil is ready a cube of bread will turn golden brown in 15 seconds). Add 5 spring rolls to the oil and cook for 2-3 minutes or until golden brown and cooked through. Use tongs to transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining spring rolls, reheating the oil between batches.
Cut each spring roll in half crossways, if desired. Serve with nuoc cham (dipping sauce), lettuce and mint leaves.