Chả giò (Vietnamese crispy spring rolls)

Ingredients

• 100 g dried glass noodles
• 200 g pork mince
• 100 g raw king prawns, finely chopped
• 1 small onion, finely chopped
• 4 garlic cloves, crushed
• 1 carrot, grated
• 50 g dried wood ear mushrooms, soaked and chopped
• 2 tbsp fish sauce
• 1 tsp sugar
• 1 tsp ground black pepper
• 1 spring onion, finely chopped
• 16 rice paper wrappers (22 cm)
• Oil for deep-frying

To serve

• Lettuce leaves
• Fresh mint and coriander
• Nuoc cham

Method

1. Soak the noodles in boiling water for 5 minutes. Drain, chop small.
2. Mix the noodles with everything else except the wrappers and oil.
3. Dip a rice paper wrapper in warm water for 10 seconds until pliable. Lay flat.
4. Pile 2 tbsp of filling along the bottom. Fold the bottom over the filling, fold in the sides, then roll up tightly.
5. Repeat for all 16 rolls.
6. Heat oil to 170°C. Fry the rolls in batches for 3-4 minutes until deep golden.
7. Drain on kitchen paper. Serve with lettuce, herbs and nuoc cham.