Vietnamese spring rolls with nuoc cham

Recipes / Meat

These Vietnamese spring rolls filled with crab and pork mince are a fantastic starter to an Asian banquet menu.

Recipe «Vietnamese spring rolls with nuoc cham» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 50g dried vermicelli noodles, 350g pork mince, 170g can crab meat, well-drained, 3 garlic cloves, finely chopped, 1/4 cup coriander leaves, finely chopped , 3 green onions, thinly sliced, 1 tbsp fish sauce, 1 tbsp caster sugar , 12 round rice paper wrappers, 1 eggwhite, Vegetable oil or peanut oil, for deep-frying, Nuoc cham sauce , to serve, iceberg lettuce leaves, to serve, Fresh mint and coriander, to serve.

Ingredients:

  • 50g dried vermicelli noodles 
  • 350g pork mince 
  • 170g can crab meat, well-drained 
  • 3 garlic cloves, finely chopped 
  • 1/4 cup coriander leaves, finely chopped 
  • 3 green onions, thinly sliced 
  • 1 tbsp fish sauce 
  • 1 tbsp caster sugar 
  • 12 round rice paper wrappers 
  • 1 eggwhite 
  • Vegetable oil or peanut oil, for deep-frying 
  • Nuoc cham sauce , to serve 
  • iceberg lettuce leaves, to serve 
  • Fresh mint and coriander, to serve 

Instructions

  1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Roughly chop.
  2. Combine noodles, pork, crab, garlic, coriander, onions and fish sauce in a large bowl. Mix well.
  3. 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.
  4. 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.
  5. Serve with lettuce leaves, mint, coriander and nuoc cham sauce.