serves
4
prep
30 minutes
cook
25 minutes
difficulty
Mid
serves
4
people
preparation
30
minutes
cooking
25
minutes
difficulty
Mid
level
Ingredients
- 200 g rice vermicelli noodles, soaked in cold water for 15 minutes, drained
- 2 cups perilla leaves (see Note)
- 2 cups mint leaves
- 2 cups coriander leaves
- 80 g (1 cup) bean sprouts
- ½ oak lettuce, leaves picked
Pork patties
- 500 g minced pork
- 1 tbsp chopped coriander roots
- 1 lemongrass stalk, white part only, finely grated
- 1 bird’s-eye chilli, finely chopped
- 2 tbsp fish sauce
- 2 garlic cloves, finely chopped
- 1 tbsp honey
- 2 tbsp vegetable oil
Spring rolls
- 100 g minced pork
- 100 g peeled green prawns,
- 25 g rice vermicelli noodles, soaked in cold water for 15 minutes, drained
- 2 dried shiitake mushrooms, soaked in boiling water, sliced
- ½ carrot, shredded
- 1 spring onion, shredded
- 1 egg
- 2 tsp fish sauce
- 2 tsp soy sauce
- 12 small spring roll wrappers (see Note), just thawed
- vegetable oil, to deep-fry
Dipping sauce
- 125 ml (½ cup) fish sauce
- 100 ml rice vinegar
- 2 tbsp caster sugar
- 2 garlic cloves, finely chopped
- 2 bird’s-eye chillies, finely chopped
- 2 tbsp lime juice
Chilling time 1 hour
Instructions
To make pork patties, place all ingredients except oil in a bowl, mixing to combine. Shape mix into 12 patties and refrigerate for 1 hour or until firm.
Meanwhile, to make spring rolls, place pork, prawns, noodles, mushrooms, carrot, spring onion, egg, fish sauce and soy sauce in a bowl, mixing to combine. Season with salt and pepper, then divide mixture evenly among 12 spring roll wrappers, placing in centre of each wrapper. Working with one wrapper at a time, brush edges with water, fold in one side and then the other, then roll up to enclose filling completely. Fill a deep-fryer or large saucepan one-third with oil and heat to 180°C (or until a cube of bread turns golden in 10 seconds). Cook spring rolls for 3 minutes or until golden and crisp. Drain on brown paper to keep crisp.
To make sauce, combine all ingredients in a small saucepan over low heat and bring just to simmering point. Set aside.
Preheat oven to 200°C. To cook patties, heat oil in a large ovenproof frying pan over medium heat. Cook, in batches, for 3 minutes each side or until lightly caramelised. Transfer to oven and cook for 10 minutes or until cooked through.
Place noodles on a large serving plate. Arrange patties, spring rolls, herbs, bean sprouts and lettuce on top and drizzle over dipping sauce. To eat, take a small piece of each ingredient and wrap in a lettuce leaf.
Notes
• Perilla is from Asian grocers.
• Spring roll wrappers are available from the freezer section of select Asian food shops.
Photography Chris Chen
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
