Prawn Vietnamese fried spring rolls recipe

Step 1

To make nuoc cham, combine ingredients and 2 tablespoons water in a small bowl. Stir to dissolve sugar. Set aside for 20 minutes to allow the flavours to develop.

Step 2

Meanwhile, place mushrooms in a small bowl. Cover with boiling water. Set aside for 20 minutes to soak. Drain and finely chop.

Step 3

Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes to soak. Drain and cut into short lengths.

Step 4

Combine noodles, mince, prawn, carrot, garlic and fish sauce in a bowl. Season with salt and white pepper.

Step 5

Soak 1 rice paper wrapper in warm water for 15 seconds or until just softened. Place on a clean tea towel. Place 2 tablespoonfuls of mince mixture along edge of the wrapper closest to you. Fold in sides. Roll up to enclose. Place, seam-side down, on a plate. Repeat with remaining wrappers and mince mixture.

Step 6

Pour oil into a wok to come halfway up the side. Place over medium-high heat until oil is hot (oil is ready when a cube of bread turns golden in 20 seconds). Cook rolls, in batches, for 5 minutes or until light golden and cooked through. Transfer to a wire rack.

Step 7

Serve with lettuce, mint, chilli and sauce.