Marion Grasby reveals the secret to making these fabulously crispy spring rolls
- Soak vermicelli in boiling water for 1 minute and drain. Refresh under cold running water and drain again.
- Heat vegetable oil in a wok over high heat. Stir fry pork and garlic for 2 minutes or until pork is browned.
- Add vermicelli, cabbage, carrot, fish sauce, sugar and pepper. Stir fry until well combined.
- Place 1 spring roll wrapper, with one corner closest to you, on a clean bench. Place 2 heaped tablespoons of pork mixture in the centre.
- Fold in the sides of the wrapper. Then fold over the bottom corner. Roll up from bottom to top to enclose filling and form a log.
- Combine flour and water in a bowl. Spread some flour mixture over top corner. Roll to seal. Repeat to make 16 spring rolls.
- Add oil to a large deep saucepan to reach a depth of 10cm. Heat to 180°C over medium-high heat. Deep fry spring rolls, in 3 batches, for 2-3 minutes or until golden. Drain on paper towel.
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