Fried Spring Rolls with Pork, Noodles and Ear Mushrooms.

This recipe is super easy to make even though the assembly has a few fiddly parts and great with Vietnamese ice tea, beer or a crisp Riesling.

This recipe makes 30 rolls

Recipes are courtesy of The Cooking School by Hoa Tuc

Fish Sauce dipping sauce

2 Tbsp water or fresh coconut water

1 Tbsp sugar

1 Tbsp fresh lime juice

1 Tbsp fish sauce

1 tsp rice vinegar

1/2 - 1 birds eye chili deseeded and minced

1/2 - 1 tsp minced garlic

Mix all together and adjust to taste.

Saigon fried spring rolls

30 thin rice paper for rolls

Filling ingredients

Filling

700g lean minced pork

4 Tbsp minced shallots

5 dried wood ears reconstituted in warm water till soft, drain and thinly slice.

50g dry glass noodles soaked in water till soft, drain and cut into 5cm lengths

1 medium carrot julienne cut

1/2 tsp pepper

2 Tbsp fish sauce

veg oil for frying.

to make the filling combine all the filling ingredient mixing well and set aside.

Place the rice paper on a flat surface gently sprinkle the paper with a little water then take your hand and wipe over the surface to spread the sprinkled water. Place 2 1/2 Tbsp of the filling onto the rice paper in the centre bottom of the circle. Fold the bottom edge over the filling and slightly pull back trapping the filling underneath. Fold the sides over the filling rolling up tightly pressing to seal. Repeat till all ingredients are used.

Heat the oil in a wok till 180C. Deep fry a few rolls at a time for 5 minutes till golden brown on all sides. remove and drain on paper towel.

We completed the recipe by wrapping the roll with a small piece of cos lettuce, basil and a Shiso leaf tied up with a piece of green onion. Serve with the dipping sauce.

The uncooked rolls can be flash frozen and cooked when needed.