These Vietnamese spring rolls filled with crab and pork mince are a fantastic starter to an Asian banquet menu.
- Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Roughly chop.
- Combine noodles, pork, crab, garlic, coriander, onions and fish sauce in a large bowl. Mix well.
- Line a baking tray with a damp tea towel. Combine 2 cups warm water and sugar in a large, round, shallow dish. Dip 1 rice paper wrapper in water mixture for 5 seconds or until it starts to soften. Place on tea towel. Place 2 tablespoons pork mixture in a sausage shape along 1 end. Roll end over filling, then roll up wrapper tightly from 1 end to the other, folding sides in to enclose filling. Brush edge with eggwhite and press to seal. Repeat with remaining rice paper wrappers and pork mixture.
- Preheat oven to 150°C. Half-fill a deep-fryer or wok with oil. Heat until hot. Place a wire rack over a baking tray lined with paper towel. Cook spring rolls, in batches, for 5 minutes or until crisp and light golden. Remove to wire rack. Keep warm in oven.
- Serve with lettuce leaves, mint, coriander and nuoc cham sauce.
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