Vietnamese spring rolls with nuoc cham
- 50g dried vermicelli noodles (see note)
- 350g pork mince
- 170g can crab meat, well-drained
- 3 garlic cloves, finely chopped
- 1/4 cup coriander leaves, finely chopped
- 3 green onions, thinly sliced
- 1 tablespoon fish sauce
- 1 tablespoon caster sugar
- 12 round (22cm) rice paper wrappers
- 1 eggwhite
- vegetable or peanut oil, for deep-frying
- nuoc cham sauce (see related recipe), iceberg lettuce leaves, mint and coriander, to serve
- Step 1 - Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Roughly chop.
- Step 2 - Combine noodles, pork, crab, garlic, coriander, onions and fish sauce in a large bowl. Mix well.
- Step 3 - Line a baking tray with a damp tea towel. Combine 2 cups warm water and sugar in a large, round, shallow dish. Dip 1 rice paper wrapper in water mixture for 5 seconds or until it starts to soften. Place on tea towel. Place 2 tablespoons pork mixture in a sausage shape along 1 end. Roll end over filling, then roll up wrapper tightly from 1 end to the other, folding sides in to enclose filling. Brush edge with eggwhite and press to seal. Repeat with remaining rice paper wrappers and pork mixture.
- Step 4 - Preheat oven to 150°C. Half-fill a deep-fryer or wok with oil. Heat until hot. Place a wire rack over a baking tray lined with paper towel. Cook spring rolls, in batches, for 5 minutes or until crisp and light golden. Remove to wire rack. Keep warm in oven.
- Step 5 - Serve with lettuce leaves, mint, coriander and nuoc cham sauce.