Mama Noi's famous spring rolls

Instructions

1. Soak the bean thread vermicelli noodles in just-boiled water for 3-4 minutes or until softened, then drain and rinse under cold water. Using scissors, roughly chop the noodles into shorter lengths and set aside. 
2. Place the coriander roots, garlic and peppercorns into a mortar and pestle and pound into a rough paste.
3. Heat the oil in a wok over high heat. Add the garlic mixture and pork mince and stir-fry, breaking up the meat with a large metal spoon for 3-4 minutes or until the pork is almost browned. Add the cabbage and carrot and stir-fry for 1 minute or until the cabbage has wilted. Add the softened noodles and fish sauce and stir-fry for 2 minutes or until well combined and the pork is cooked through. Spread the mixture onto a tray (this allows it to cool faster) and refrigerate for 15 minutes or until cool to the touch.
4. Meanwhile, to make the carrot dipping sauce, place the sugar, vinegar, fish sauce and 2 tablespoons water in a small saucepan over high heat. Bring to a simmer and cook for 2–3 minutes or until the sugar dissolves. Remove from heat and stir in the carrot. Set aside until ready to serve.
5. Place the flour and 2 tablespoons water in a small bowl and stir to combine.
6. To assemble, place a spring roll wrapper on a dry work surface with one corner closest to you. Place 2 heaped tablespoons of the cooled filling in the centre. Fold the bottom corner over the filling to form a sausage shape, then fold in the sides like an envelope and roll up from bottom to top. Just before reaching the top corner, brush the edge with the flour mixture to seal. Place, seam side down on a baking paper lined tray and repeat with the remaining wrappers and filling.  
7. Fill a wok or large saucepan one third full with vegetable oil and place over medium-high heat until the oil reaches 180˚C, or a wooden spoon dipped into the oil produces lots of bubbles. Fry the spring rolls in batches for 2–3 minutes or until golden. Drain on paper towel and serve warm with the carrot dipping sauce.

• Coriander roots are the root end of the coriander stem. Use about 4 cm of the root end and stem and wash very well before using. 
• To freeze the spring rolls for later, place a tray of uncooked spring rolls into the freezer until firm.  Once frozen, you can pop them into snap lock bags.  To cook, deep-fry from frozen for an additional couple of minutes or until golden. Frozen spring rolls will keep in the freezer for up to 2 months.