Step 1: You will need
- 30 g glass noodles
- 2 cloves of garlic,chopped
- 100 g prawn meat, chopped
- 150 g pork meat, minced
- 1 carrot, shredded
- 2 tbsp coriander, chopped
- 2 tbsp fish sauce
- 2 tbsp sweet chili sauce
- 2 tbsp cornflour
- 2 tbsp water
- 1 ltr vegetable oil
- 25 spring roll wraps
- 1 damp tea towel
- 2 bowls
- 1 wok
- 1 slotted spoon
- 1 tray
- 1 paper towel
- 1 wooden spoon
- 1 spoon
- 1 saucepan
Step 2: Prepare the noodles
Break the noodles into a bowl and pour over enough hot water to cover. Allow them to soften for a few minutes. And when soft enough remove and drain.
Step 3: Soak the wraps if needed
Place the rice wraps into a large bowl and cover with cold water, pushing them down into the water. And leave them to soften for a few minutes.
Step 4: TIP!
A useful tip! There are many types of spring rolls for example wheat flour and rice flour. We are using rice flour for our spring rolls and they will need pre soaking. Wheat flour gives a crispier result and doesn't need pre-soaking.
Step 5: Cook the filling mix
Place the wok on a high heat and allow it to warm through. Spoon in 2 tablespoons of vegetable oil, then add the pork meat. Stir it in well with your wooden spoon helping to break the meat up
Next, add the prawns, garlic and carrots, then combine well.
Now add the noodles and stir in. Add the fish sauce, sweet chilli sauce and coriander and then give it all a good mix. Remove from the heat and allow to cool down.
Step 6: Dry the wraps
Carefully remove a sheet of rice paper wrap from the bowl of water… and place it on the tea towel. Now turn both the sheets over and let them dry the other side. Repeat until all the wraps are dry.
Step 7: Mix the corn flour
Add 2 tablespoons of water into the bowl of corn flour and mix it well together.
Step 8: Make the spring rolls
Spoon 1 tablespoon of the meat mix onto a sheet of rice wrap. Roll it up, then fold both sides, continue to roll it up into an oblong parcel, dabbing some of the corn flour mix at the ends to help it stick down. Continue to roll and fold the ends over.
Take another sheet, place onto the tea towel, spoon on the meat mix, roll it up and fold the sides. Continue to roll up, dabbing some corn flour on the edges and fold the edges to close it.
Continue with the same process on all of the rice wraps until you have used all the rice sheets.
Step 9: Fry the spring rolls
Using your slotted spoon, individually place half of the rolls into a pan of very hot oil. Fry for roughly three minutes, moving them slightly with the slotted spoon so they don't stick together.
Then remove them with your slotted spoon and place on a tray with some kitchen towel to drain.
Add the second batch into the oil and fry until nice and crispy. Once cooked remove from the pan and place on the tray to drain again.
Step 10: Serve
Serve with some nice spicy dipping sauce.