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Pork & prawn spring rolls with dipping sauce

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  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 15-20 mintes
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Pork & prawn spring rolls with dipping sauce

Spring rolls are eaten everywhere in the Mekong Delta in Southern Vietnam, filled with many varieties of fish, herbs and vegetables. During my recent visit to the country, I enjoyed a superb example of them in a tiny rest aurant that prepared the fish to order, fresh as a daisy. So with that in mind, here is my version for a snack or main course dish that is delicious and very easy to make and serve, along with a little sweet and sour dipping sauce.

Ingredients

  • Filling:
  • 4 large raw freshwater prawns, peeled
  • 1 small pork fillet, about 300–350g,
  • without fat or silver sinew
  • 1 teaspoon very finely chopped fresh red chilli
  • 2 teaspoons Vietnamese fish sauce (nuoc cham)
  • 2 heaped teaspoons shrimp paste (optional)
  • 2 garlic cloves, crushed
  • salt and freshly ground black pepper
  • Dipping Sauce:
  • 4 tablespoons soy sauce
  • 1 tablespoon Vietnamese fish sauce (nuoc cham)
  • 1 small red chilli, finely chopped
  • 2 tablespoons chopped fresh coriander
  • 1 tablespoon palm sugar or caster sugar
  • 1 carrot, peeled
  • 4 spring onions
  • ½ small cucumber
  • 16 rice paper pancakes (spring roll wrappers)
  • 1 small bunch fresh Thai basil or any other basil
  • a few fresh mint leaves
  • 1 small bunch fresh coriander
  • vegetable oil, for deep-frying

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Method

  1. For the filling, chop the prawns and also the pork fillet, the finer the better – if you have a mincer you can use here, then great.
  2. Put the prawn and pork in a bowl, add the chilli, fish sauce, shrimp paste, if using, garlic and salt and pepper, and really mix well.
  3. Next, finely slice the vegetables into thin strips, the thinner the better – matchstick size is about right.
  4. Put all the ingredients for the dipping sauce in a small bowl and mix well.
  5. Lightly wet one side of a rice pancake with a pastry brush or your fingers. Place a small sausage of the prawn and pork mixture on the rice paper, to one side. Top with a few carrot, spring onion and cucumber matchsticks, then add a few leaves of each herb.
  6. Fold the sides of the pancake into the centre and then roll up, making sure that the top lip is wetted again, and seal well. Repeat the process with the remaining rice pancakes.
  7. Heat 2–3cm of vegetable oil in a wok or deep frying pan to about 175°C. Fry the spring rolls in batches of no more than four for about 3–4 minutes, turning once, until crispy and cooked through.
  8. Serve the spring rolls hot with the dipping sauce.

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“A wonderful book, with mouth-watering recipes. It's everything you want to know
about one of the world's favourite staples.”
 -KEN HOM

 

 

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