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Vietnamese Fried Spring Rolls | Marion's Kitchen

Name: Vietnamese Fried Spring Rolls | Marion's Kitchen
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Makes about 20
Ingredients: 20 x 22cm diameter dried rice paper wrappers; 1 tbsp sugar; vegetable oil for deep frying; lettuce leaves to serve; mint leaves to serve; Pork & prawn filling:; 80g (2.8 oz) dried glass noodles; 200g (7 oz) peeled, deveined and finely chopped prawns; 250g (9 oz) pork mince; 3 Asian shallots, finely chopped; 1 egg; 1½ tbsp fish sauce; 1 tsp sugar; 1 tsp ground white pepper; 1 tsp sea salt; Nuoc cham dipping sauce:; 3 tbsp fish sauce; 2 tbsp white vinegar; 3 tbsp sugar; 2 tbsp lime juice; 1 long red chilli, finely chopped; 2 garlic cloves, finely chopped

Prep 10m

Cook 25m

Total 35m

This crispy and savory Vietnamese fried spring rolls recipe features a pork and prawn filling wrapped in delicate rice paper and deep-fried to golden perfection. Served with refreshing lettuce and mint leaves, and a zesty nuoc cham dipping sauce, it's a delightful appetizer or main dish from Marion's Kitchen.