20 x 22cm diameter dried rice paper wrappers
1 tbsp sugar
vegetable oil for deep frying
lettuce leaves to serve
mint leaves to serve
Pork & prawn filling:
80g (2.8 oz) dried glass noodles
200g (7 oz) peeled, deveined and finely chopped prawns
250g (9 oz) pork mince
3 Asian shallots, finely chopped
1 egg
1½ tbsp fish sauce
1 tsp sugar
1 tsp ground white pepper
1 tsp sea salt
Nuoc cham dipping sauce:
3 tbsp fish sauce
2 tbsp white vinegar
3 tbsp sugar
2 tbsp lime juice
1 long red chilli, finely chopped
2 garlic cloves, finely chopped
Vietnamese fried spring rolls
Best ever fried spring rolls. Next time I have to make a double batch as they disappeared very quickly.
Soo good
Thank you for all your recipes they work ! 😍
These spring rolls are GREAT
The Best Spring Rolls
Once you have made these spring rolls you will never look back. What makes them special is the rice paper roll wrappers (definitely don’t substitute with spring roll wrappers), they bubble up, are so crispy and so delicious.