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