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Recipe by Mary Cadogan

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1. Blend the cornflour with 3 tbsp cold water to make a paste to stick the rolls together. Put the noodles in a heatproof bowl, pour over boiling water to cover and leave for 3 minutes. Drain. Cool under running cold water, then drain well, tip into a large bowl and snip into small pieces with scissors.
2. Add the pork, garlic, carrot, mushrooms, coriander, soy sauce, sugar and pepper. Mix together well with your hands.
3. Take one wrapper out of the pack and put it on a board (keep the rest covered or they will dry out). Cut the wrapper in four and put a heaped teaspoon of filling onto one side of each square, brushing the sides with paste as you go (1), fold over the end, then the two sides (2) and roll up (3). Make the rest in the same way. Cover and chill until needed.
4. Heat about 3cm of oil in a wok or frying pan, add half the rolls and fry until crisp and golden, about 2-3 minutes. Drain on kitchen paper and cook the rest. Serve on a platter with lettuce leaves, mint sprigs and a small bowl of dipping sauce. Get each guest to take a leaf of lettuce and a mint spring, then wrap it around a roll with a slick of sauce - a lovely combination.

307 kcalories, protein 7g, carbohydrate 36g, fat 16 g, saturated fat 2g, fibre 1g, salt 2.11 g

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• JoeJoeShmo

  18 October 2009

  JoeJoeShmo rated and commented on this recipe

  

  Easy to do and tasty for all the family.

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• Emma

  24 October 2009

  Emma rated and commented on this recipe

  

  Delicious!! Made it for the first time for six guest and it went down a treat. I haven't it given 5 stars because i found the folding of the spring rolls tricky!! My tip would be not to over fill them and use larger sheets :) definitly wrap them up in lettuce to serve.

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Ingredients

• 2 tbsp cornflour
• 50g vermicelli rice noodles
• 100g minced pork
• 1 garlic clove , finely chopped
• 1 carrot , grated
• 50g oyster mushrooms , 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

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Difficulty and servings

Serves 6, with other dishes

Preparation and cooking times

Takes 40-50 minutes

Super healthy

Can be frozen

Ingredients

• 2 tbsp cornflour
• 50g vermicelli rice noodles
• 100g minced pork
• 1 garlic clove , finely chopped
• 1 carrot , grated
• 50g oyster mushrooms , 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

307 kcalories, protein 7g, carbohydrate 36g, fat 16 g, saturated fat 2g, fibre 1g, salt 2.11 g

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