Crispy Vietnamese Pork & Prawn Spring Rolls with Nuoc Cham
Discover the perfect bite of golden, crispy spring rolls filled with a flavorful blend of pork, prawns, and aromatic spices. These Vietnamese-inspired delights are rolled to perfection, fried until irresistibly crunchy, and served with a tangy Nuoc Cham dipping sauce. Pair them with fresh iceberg lettuce and fragrant Vietnamese mint for an authentic, refreshing twist. A delightful balance of textures and flavours awaits in every bite!
Vietnamese Pork & Prawn Spring Rolls
Servings: 6
Golden, crunchy spring rolls packed with pork, prawns, and spices, served with tangy Nuoc Cham dipping sauce, fresh lettuce, and Vietnamese mint. Perfectly delicious in every bite!
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Ingredients
Spring Rolls
- 200 g pork mince
- 100 g peeled prawns
- ¼ cup carrot grated
- ¼ cup coriander leaves
- 2 teaspoons garlic minced
- 3 tablespoons Squid Brand Fish Sauce
- 1 tablespoon sugar
- 2 teaspoons ground white pepper
- 1 tablespoon corn flour/tapioca starch
- 1 packet of spring roll wrappers 24 pieces
- Oil for deep frying
Glue
- 4 tablespoons water
- 2 tablespoons corn flour/tapioca starch
- Nuoc Cham Dipping Sauce
- 1 small clove garlic chopped
- 1–2 chillies coarsely chopped
- 4 tbsp sugar
- 6 tbsp Squid Brand Fish Sauce
- 6 tbsp lime/lemon juice
- 7 tbsp boiled water
To serve
- Iceberg lettuce
- Vietnamese mint
Instructions
- Place all of the spring roll ingredients, except the wrappers, into a bowl and mix until the mixture forms a paste.
- In a small bowl, mix the Glue ingredients, and set aside for later.
- Take a single triangle wrapper and place the long side close to you. At the centre of the long side, put 1 tsp filling to form a 4 cm log. From the bottom, use the wrapper to roll the filling towards the pointy top of the triangle, roll 3 times, then fold in the 2 sides to the centre of the log. Continue to roll the log until almost at the top pointy corner. Dampen the corner with the ‘glue’ and continue to roll, sealing the springrolls.
- Frying the spring rolls. In a wok or large pot, on medium heat, heat enough oil to deep fry. Gently lower the frozen spring roll into the hot oil, one at a time. Depending on the size of your wok or pot, fry in small batches. Lower the heat slightly and fry until golden brown for about 10 -15 minutes. Remove and place spring rolls on a paper towel while you fry the remaining batches of spring rolls.
- Place chopped garlic and chillies in mortar, add sugar and pound to desired texture. Add fish sauce, lime/lemon juice and boiled water. Stir until sugar is dissolved. Adjust taste to personal liking.
- Serve spring rolls with Nuoc Cham dipping sauce with some lettuce and Vietnamese mint.
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