Dim Sum and Snacks Recipes - Vietnamese Lettuce-wrapped spring Rolls

Ingredients

• 50 g cellophane noodles

• 2 tablespoons dried black fungus

• 2 cups hot water

• 20-25 rice paper wrappers

• 250 g raw prawn meat

• 150 g pork mince

• 4 spring onions, chopped

• 1/2 cup bean sprouts, roughly chopped

• 1 teaspoon sugar

• salt and pepper, to taste

• 1 egg, beaten

• oil, for deep frying

Dipping Sauce

• 2 tablespoons fish sauce

• 2 tablespoons cold water

• 1 teaspoon soft brown sugar

• 1 teaspoon chopped chili

• 2 tablespoons chopped coriander

To serve

• 20 lettuce leaves

• 1 cup bean sprouts

• 1 cup mint leaves

   

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Method:

1. Soak the noodles and fungus, separately, in hot water for 10 minutes, or until soft. Drain and chop the fungus roughly and then set aside.

2. Using a pastry brush, brush each rice paper wrapper liberally with water. Allow to stand for 2 minutes or until they become soft and pliable; stack on a plate. Finely chop the prawn meat and combine with the pork mince, spring onions, bean sprouts, sugar, salt and pepper, noodles and fungus in a bowl. Stir well. Place 1 tablespoon of filling along the base of the wrapper. Fold in sides and roll up tightly. Brush the seam with egg and place on a baking tray. Repeat with the remaining wrappers and filling.

3. Press the rolls with paper towels to remove any excess water. Heat 4-5 cm oil in a pan; add the spring rolls in batches and cook for 2-3 minutes or until dark golden brown. Drain on paper towels.

4. Place a spring roll in each lettuce leaf, top with 1 tablespoon bean sprouts and 2 mint leaves. Roll up to form a neat parcel. Serve with dipping sauce.

5. To make dipping sauce: Combine the sauce, water, sugar, chili and coriander in a bowl and stir well.

Note: Rice paper wrappers are available from Asian food stores, and are dry and brittle until they are moistened with water. Keep them stacked up so that they stay moist and work with one at a time. Have a few extra on hand as they can break easily.