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MHQ Kitchen – Vietnamese style fresh spring rolls

Vietnamese style fresh spring rolls

Serves 4

These spring rolls are a fresh and flavoursome alternative to fried spring rolls.

Full of herbs and vegetables, they can be assembled by everyone at the table or assembled ahead of time.

You’ll need 500 gm lean lean pork or chicken mince or you can substitute with cooked and peeled prawns or shredded barbeque chicken

Ingredients

100g rice vermicelli noodles
1 tsp peanut oil
500 gm pork or chicken mince
2 cloves garlic, crushed
½ red chilli, chopped (optional)
2 tbsp kecap manis (sweet soy sauce) or
dark soy sauce
2 small carrots, grated
iceberg lettuce leaves, washed and dried
4 tbsp chopped mint
4 tbsp chopped coriander
1 packet dried rice paper sheets
Salted peanuts, to serve
Hoisin sauce, for dipping

Method

1. Place noodles in a bowl and cover with boiling water

2. Allow to stand for 5 mins and drain well

3. Heat oil in a large frying pan or wok over medium to high heat

4. Add lean pork or chicken mince to the pan with garlic and chilli and fry until brown

5. Add kecap manis and noodles and stir to combine

6. If using other proteins, skip the garlic and the frying and simply serve the softened rice noodles in a bowl with the kecap manis on the side.

Assembly and serving

1. To serve, place all ingredients in bowls in the centre of the table.

2. Fill a flat and wide pie dish with hand hot water

3. To assemble, take a sheet of rice paper and dip into a flat dish of hand hot water until softened

4. Pleace on plate and top with lettuce leaf, then mince and then your choice of ingredients

5. Roll up into a spring roll shape and enjoy dipped in hoisin sauce