Requested at every family celebration, Vivians Vietnamese spring roll and vermicelli salad is a mouthful to say and a delicious bowlful to eat.
- Make Dressing. Combine sugar and boiling water in a heatproof jug. Stir until sugar dissolves. Set aside to cool completely. Add fish sauce, lime juice, chilli and garlic. Stir to combine.
- Make Spring Rolls. Prepare noodles following packet directions. Drain. Cut into 5cm lengths. Cool for 5 minutes.
- Place prawns in a food processor. Process until smooth. Transfer to a large bowl. Add pork mince, carrot, onion, water chestnut, egg, fish sauce and noodles. Season. Mix until well combined.
- Place 1 spring roll wrapper on a flat surface with 1 corner facing you. Cover remaining wrappers with a dry tea towel. Place 1 level tablespoon prawn mixture across wrapper. Fold corner over filling. Roll up firmly, folding in edges. Brush final corner of wrapper with a little water to seal. Place on a tray lined with baking paper. Repeat with remaining wrappers and prawn mixture.
- Pour enough vegetable oil into a wok or large saucepan to reach 8cm up the side. Heat over medium-high heat. Deep-fry spring rolls, in 5 batches, for 3 to 4 minutes or until golden. Using a slotted spoon, remove from wok. Drain on paper towel.
- Prepare noodles following packet directions. Drain well. Arrange noodles, lettuce, cucumber, mint and basil on a serving platter. Top with spring rolls. Drizzle with dressing. Serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set