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Spring Rolls
Crispy Vietnamese fried spring rolls, wrapped in rice paper around pork, vermicelli noodles and fresh vegetables.
Ingredients
Instructions
Mix pork, vermicelli, bean sprouts, carrot, spring onion, garlic, fish sauce, sugar and pepper.
Soften rice paper briefly in warm water until just pliable.
Place 2 tablespoons filling near the bottom edge of wrapper.
Fold bottom up over filling, fold in sides, roll tightly.
Rest seam-side down 10 minutes before frying.
Deep fry at 170C for 6-8 minutes until deep golden and very crispy.
Drain and serve with sweet chilli sauce and fresh herbs for wrapping.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
