Ingredients Jump to Instructions ↓

  1. 20-24 rice paper discs (7 inches across) vegetable oil for frying

  2. 225g minced pork

  3. 175g raw prawns, peeled

  4. 4 shallots finely chopped

  5. 3 garlic cloves, finely chopped

  6. 4tbsp spring onions, finely chopped

  7. 30g rice noodles

  8. 6 shiitake mushrooms, stalk removed and finely sliced

  9. 2 medium carrots peeled and finely diced

  10. 2tbsp fish sauce

  11. 1tbsp light soy sauce

  12. 1/2tsp black pepper

  13. 1 egg

  14. Juice of one lime

  15. 2tbsp coriander, chopped

  16. 2cm fresh ginger finely diced

Instructions Jump to Ingredients ↑

  1. Place all the chopped ingredients, mince, prawns etc in a bowl. Break in the egg, add seasoning, and mix in well.

  2. Take a chopping board and place in front of you on the table. Fill a bowl of water and place it on the table in front of you to the right, and a plate to the left. Place a damp cloth on the board. Dip a rice paper in the bowl of water for a few seconds, then place on the damp cloth. Turn in the front edge of the disc by 2cm.

  3. Then place 2-3tsp of mixture along the straight edge, then roll it over, tucking in the sides as you go, until you have a little sausage of rice paper filled with mixture. Use up all the mixture in this way, and place on the plate, keeping them separate, otherwise they will stick together.

  4. Heat a wok with a good few centimetres of oil, until ready to deep fry. Drop in a few bundles at a time and cook for 2-3 minutes, until golden and cooked.

  5. Place on a plate and serve hot with soy sauce in one bowl and sweet chilli sauce in another for dipping.


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