Sauces And Appetizers Recipes - Triangular Spring Rolls

Ingredients

• 30g (1oz) bean thread noodles

• 250g (8oz) lean minced beef or pork

• 90g (3oz) fresh bean sprouts

• 1/2 small carrot

• 1 clove garlic, crushed

• 2 spring onions, chopped (separate whites ad greens)

• 10 small rice paper wrappers

• 12 medium prawns in the shell

• deep-frying oil

• Vietnamese salad ingredients

---

Method:

1. Soak the bean thread noodles in warm water for 20 minutes, drain and chop finely. Mix with the minced meat. Finely chop the bean sprouts and carrot and mix in, adding garlic and the whites of onions.

2. Knead to a smooth paste. Place the rice paper wrappers on a worktop and brush with water to soften. As they become pliable, turn over the top edge of each and position a ball of the filling near the edge of the fold and in the centre of the wrapper.

3. Peel the prawns, leaving the tail shell in place. Press a prawn onto each ball of filling, with the tail protruding over the folded edge. Fold the two sides of the wrapper over the filling to make a long triangle with the widest part away from the prawn tail. Fold over the bottom edges of the wrapper together and fold in the two outer flaps to make a squatter triangle.

4. Heat deep oil and fry until crisp and golden brown. Serve hot with Vietnamese sauce dip.