Vietnamese Spring Rolls

Name: Vietnamese Spring Rolls
Total time: 1800 s
Yield: Makes 8 servings
Cuisine: British
Ingredients: 250 g minced pork; 2 spring onions, chopped; 2 tsp grated ginger; 4-5 wild garlic leaves, chopped; 1 tsp fish sauce; 1 tsp sugar; 1 tsp gf soy sauce; 1/3 nest of cooked rice noodles, chopped; 1 medium carrot, grated; 8 rice paper wrappers; 2 tsp sugar

Clare Knivett @Knivett

Bristol

This recipe was inspired by a lunch I used to get when I worked in London. I’ve used wild garlic for the filling but simply swap this for 1 finely chopped garlic clove if you don’t have access to it.

Clare Knivett @Knivett

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Ingredients

30 mins

Makes 8 servings

250 gminced pork
2spring onions, chopped
2 tspgrated ginger
4-5wild garlic leaves, chopped
1 tspfish sauce
1 tspsugar
1 tspgf soy sauce
1/3nest of cooked rice noodles, chopped
1medium carrot, grated
8rice paper wrappers
2 tspsugar

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Steps

30 mins

1

Add the pork and all of the chopped and grated vegetables into a bowl
2

Mix well, then add the sauces and seasonings and mix again
3

To make the rolls place some warm water and 2 tsp of sugar onto a lipped plate and stir to dissolve. The sugar helps the rolls turn golden.
4

Soak 1 wrapper at a time for 5-10 seconds then place on a board and fill with 2-3 tbsp of pork filling.
5

Fold the wrapper over the pork and roll tightly trying to avoid any air bubbles
6

Heat 750ml of veg oil in a pan to 180c and cook for 3-4 minutes until golden and cooked through. Serve with nuoc Cham and a rice noodle salad

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Clare Knivett @Knivett

on March 28, 2023 07:19

Bristol

A passionate cook who loves to make and share food with others for any occasion. Interested in cooking with the seasons and learning about world food.