Crispy pork & vegetable rolls
Crispy Thai rolls with pork and vegetables - great for a starter. You can make these ahead and freeze
Ingreadient :
- 2 tbsp cornflour
- 50g vermicelli rice noodles
- 100g minced pork
- 1 garlic clove, finely chopped
- 1 carrot, grated
- 50g oyster mushroom, finely chopped
- 2 tbsp finely chopped coriander
- 2 tbsp light soy sauce
- 1 tsp sugar
- ¼ tsp ground white peppercorns
- 7-8 spring roll wrappers (try an oriental foodshop, if you find them, buy extra and freeze)
- vegetable oil, for frying
- iceberg lettuce or cos lettuce and mint sprigs, to serve
- sweet chilli sauce, for dipping
Direction :
- 2 tbsp cornflour
- 50g vermicelli rice noodles
- 100g minced pork
- 1 garlic clove, finely chopped
- 1 carrot, grated
- 50g oyster mushroom, finely chopped
- 2 tbsp finely chopped coriander
- 2 tbsp light soy sauce
- 1 tsp sugar
- ¼ tsp ground white peppercorns
- 7-8 spring roll wrappers (try an oriental foodshop, if you find them, buy extra and freeze)
- vegetable oil, for frying
- iceberg lettuce or cos lettuce and mint sprigs, to serve
- sweet chilli sauce, for dipping
