Fresh spring rolls

Recipe from: 9/1/1997 12:00:00 AM
Ingredients 19
Servings 4
Time 30 minutes plus marinating time


  • 30
  • 30
    dry sherry
  • 5
    grated ginger
  • 5
    crushed dried chilli
  • 200
    boneless pork rashers
  • 50
    cellophane noodles
  • 1
    packet bahn trang rice paper wrappers
  • fresh mint
  • fresh basil
  • 250
    cooked prawns
  • 220
    cooked chicken, finely sliced
  • 4
    large dill pickled cucumbers, cut into strips
  • 2
    carrots, finely grated
  • 125
    bean sprouts, blanched
  • 2
    radishes, finely sliced
  • T0 SERVE
  • fresh herbs
  • lettuce
  • 1
    quantity nuoc cham dipping sauce (see recipe)


15 minutes
1. Mix together the sugar, sherry, ginger and chilli. Rub the mixture on to the pork and marinate for 1 hour. Fry the rashers until crisp. Allow to cool and cut into strips.
2. Soak the cellophane noodles in hot water until soft. Drain and set aside.
3. Dip the wrappers, one at a time, in slightly cooled boiling water and lay on a clean tea towel. Place a mint sprig or basil leaf on each wrapper near the centre but slightly to the bottom edge and top with a selection of ingredients.
Form the filling into a sausage shape, keeping the mint sprig underneath. Roll the bottom edge of the wrapper around the filling and tuck under tightly.
Fold the edges into the centre and continue rolling. Continue until all the ingredients are used up.
4. Place the rolls on a serving platter with a bowl of fresh herbs and lettuce and the dipping sauce. Guests wrap a spring roll in a lettuce leaf and dip it into the sauce or the sauce may be sprinkled on the roll before it is wrapped in lettuce.

Read more on: poultry  |  shallow-fry

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