Crunchy Vietnamese-style fried spring rolls with lots and lots of greens
½ package rice vermicelli noodles
500g chicken mince or chicken sausage meat
150g mixed mushrooms (I like to use shimeji and enoki)
3 carrots, peeled and grated
6 spring onions, finely sliced
Thumb-sized ginger grated
Salt and pepper
20 spring rolls wrappers
Vegetable oil, for frying
Handful fresh mint
Handful fresh coriander
2 tablespoons fish sauce
3 tablespoons rice vinegar
2 teaspoons sugar
¼ cup water
1 Garlic clove grated
1 red chilli, finely sliced
2 Limes, juice & zest
Season to taste
In a pan heated high, fry the chicken mince or chicken sausage meat until cooked through. Remove from the pan and set aside.
In the same pan quickly fry the mushrooms on a high heat in a little butter until cooked and a little crispy. Remove from the pan and set aside.
Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 4 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles.
Mix the chicken, mushrooms and noodles with the remaining ingredients and season.
Turn the spring roll wrappers to form a diamond shape. Spoon some of the filling towards the middle bottom of the diamond. Fold in the bottom over the filling ensuring there are no air pockets and then fold the 2 sides in. Mix together a little corn starch and water. Dab a little cornstarch mix on the top of the spring roll corner and roll up to seal.
Heat the oil in a deep-sided pot to roughly 180⁰c. Alternatively, drop a little of the filling to test when the oil is ready. The filling should sizzle and bubble. Fry until golden. Serve with fresh greens and dipping sauce.
To make the sauce, simply mix all the ingredients and season to taste. Remember the fish sauce is quite salty so taste before adding salt, you may not even need to add.