Vietnamese Fried Spring Rolls (gf)

The key to these spring rolls is not to aim for perfection. It’s very easy for small splits and bubbles to appear in the paper as they cook. Try to roll them tightly and keep them separated while frying.

DIPPING SAUCE 1 tablespoon each fish sauce, white vinegar, lime juice and caster sugar

1 medium red chilli, chopped

SPRING ROLLS 30 grams cellophane mung bean noodles

250 grams pork mince 1 carrot, peeled, grated 2 shallots, finely chopped

EQUIPMENT: Line a baking tray with baking paper.

2 button mushrooms, finely chopped

1 tablespoon finely grated fresh ginger

1 tablespoon fish sauce 1 teaspoon salt 2 teaspoons caster sugar 1 teaspoon white vinegar 14 sheets rice paper oil for deep frying

DIPPING SAUCE: In a small bowl, combine all sauce ingredients. Set aside.

SPRING ROLLS: Submerge the noodles in a large bowl of hot water and leave for 5 minutes. Once the noodles have softened, drain and cut into roughly 4cm lengths with scissors.

In a large bowl, combine the noodles with the pork mince, vegetables, ginger, fish sauce, salt and 1 teaspoon of the caster sugar. Add the vinegar and the remaining 1 teaspoon of caster sugar to a bowl of hot water and stir to dissolve the sugar.

Set up a clean workspace with the hot water mixture, the prepared baking tray and a clean tea towel. Submerge a rice paper sheet into the hot water and leave for 5 seconds, or until just beginning to soften. The rice paper should be soft enough to fold without snapping but not completely softened.

Place the rice paper onto the tea towel and dab to remove any water. Place a heaped tablespoon of filling on the bottom third of the rice paper, leaving space on bottom and sides to fold. Shape the filling into a neat rectangle and fold the bottom edge over the filling and from the sides. Roll into a tight roll and place on the baking tray, seal side down. Repeat with remaining filling.

Heat enough oil in a large saucepan over a medium-high heat to submerge the spring rolls. Place the end of a wooden chopstick in the base of the pot, when bubbles run up the sides of the chopstick, the oil is ready to use.

Carefully add 3-4 spring rolls to the pot and place them seam side down. The spring rolls are very sticky to begin with so keep the rolls separated with chopsticks or tongs. Cook, turning halfway, for 5 minutes or until crispy and cooked through.

Serve the spring rolls with the dipping sauce. MAKES 14 SPRING ROLLS