These fresh Vietnamese spring rolls are made with shrimp, vegetables, herbs, and rice noodles wrapped in rice paper. Vietnamese spring rolls are traditionally served with nước chấm
OUR SPECIAL DISH
Ingredients
- 20 small rice papers sheets
- 2 litres (2 qts) vegetable oil, for deep-frying
Filling
- 50 g (1 ¾ oz) glass (cellophane) noodles
- 500 g (1 lb 2 oz) minced (ground) pork
- 50 g (1 ¾ oz) wood ear mushrooms, roughly chopped
- 1 tbsp fish sauce, plus extra if needed
- 1 tbsp sugar, plus extra if needed
- 1 tsp ground white pepper, plus extra if needed
Salad plate
- 1 bunch mint
- 1 bunch Vietnamese mint
- 1 bunch shiso
- 1 iceberg lettuce, leaves separated
Nuoc mam dipping sauce
- 2 cloves garlic, finely chopped
- 3 brid’s eye chillies, finely chopped or sliced
- 150 ml fish sauce
- 100 ml white vinegar
- 140 g caster (superfine) sugar
