Crispy Pork and Prawn Rice Paper Rolls

Tasty: Crispy Pork and Prawn Rice Paper Rolls

Makes 18

INGREDIENTS

• 250g Pork Mince
• 200g Prawns, raw, peeled and deveined, finely chopped
• 2 Spring Onion stalks, green tops only, finely chopped
• 1C Red Cabbage, grated
• Coriander, half a bunch, finely chopped
• 1 Tbsp Fish Sauce
• 1 Tbsp Soy Sauce (gluten free)
• 1 Egg
• 1 tsp Salt
• 1 tsp Pepper, ground
• 36 x 12cm Rice Paper Wrappers, dried
• Oil, for frying (flavourless such as rice bran)

INSTRUCTIONS

1. Add the pork mince, prawns, spring onion, red cabbage, coriander, fish sauce, soy sauce, egg, salt, and pepper to a bowl.
2. Mix to combine then set aside.
3. Fill a separate bowl with warm water.
4. Add two rice paper wrappers into the water and submerge for about 10 seconds.
5. Place them onto a damp surface, one slightly overlapping the top of the other. Add about two tablespoons of the mixture in a cylinder shape into the middle of the bottom one.
6. Fold the bottom of the wrapper over the filling, fold the sides over the top of this, and roll up, continuing to roll the second wrapper as well (tucking in the sides of the second wrapper when you get to them).
7. Place to the side, on a damp but not wet, surface.
8. Repeat with the remaining wrappers. Note: If you brush both sides with some extra soy sauce it will give the rolls a golden finish.
9. Heat oil in a pan over medium heat (with sufficient oil to reach halfway up the height of your rolled rice paper rolls).
10. Add the rolls in batches to the pan so you don’t overcrowd it. Fry each side until golden, cooked through and crispy.
11. Place on a baking tray once cooked, then serve together.

ALTERNATIVE

Add 1C grated carrot as an addition for a higher vegetable ratio.

SERVE WITH

Soy and Vinegar Dipping Sauce and mint and coriander leaves.