Vietnamese Spring Rolls

cook 30 mins
  • vegetable oil, for frying
  • 125 g (4 oz) lean minced pork
  • 100 g (3 1/2 oz) raw peeled small prawns
  • 50 g (2 oz) crabmeat
  • 1 garlic clove, crushed
  • 1 teaspoon finely chopped fresh root ginger
  • 2 spring onions, finely chopped
  • 1 tablespoon soy sauce
  • pinch of caster sugar
  • handful of coriander, chopped
  • 50 g (2 oz) dried fine rice noodles
  • 1 tablespoon cornflour
  • 1 tablespoon water
  • 12 spring roll wrappers
  • salt and pepper
  • chilli sauce, to serve
  • Heat 1 tablespoon oil in a wok or large frying pan. Add the pork, prawns, crabmeat, garlic, ginger and spring onions and stir-fry for 5 minutes until just cooked through. Stir in the soy sauce and sugar and heat until bubbling, then stir in the coriander and set aside to cool a little. Meanwhile, prepare the noodles according to the pack instructions, then drain and add to the seafood mixture.
  • Mix the cornflour with the measurement water. Place a tablespoon of the mixture on one spring roll wrapper. Brush the side with a little of the cornflour mixture, then fold over and roll up. Repeat with the remaining seafood mixture and wrappers.
  • Fill a large saucepan one-third full of oil and heat until a cube of bread browns in 15 seconds. Deep-fry the rolls in batches for 3 minutes until golden and crisp. Drain on kitchen paper. Serve with chilli sauce for dipping and a herb salad, if liked.
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