Pork Spring Rolls

Ingredients

Filling – 25g vermicelli noodles (dry weight) then cooked
300g minced pork
6 very finely chopped spring onions
5 cloves chopped garlic
1 carrot, grated
25ml fish sauce
1 egg
tsp sugar
1 finely chopped red chilli
150g brown shrimps
15g sesame seeds
15g chopped mint

Approx. 12 x22cm spring roll pastry sheets

Sauce – 100ml sriracha sauce
100ml soy
Juice 1 lime
Oil
15g sesame seeds

Oil to deep fry

Method

1. Cut the noodles into 30mm pieces, then combine with everything else, season
2. Add filling to the spring roll pastry, roll up into tight ‘cigar’ shapes.
3. Deep fry for about 6-8mins (do in small batches)
4. Drain
5. Sauce – mix it all together, serve with the spring rolls