Hanoi Style Crispy Rice Paper Roll with Nuoc Mam Dipping Sauce

Cook Time 40 minutes

Servings 10

Ingredients

Rolls
350g pork shoulder, minced
200g sweet turnip, diced
2 eggs
30g black fungus mushrooms
100g vermicelli, rehydrated
150g bean sprouts
50g shallots
1 clove garlic, crushed
Fish sauce to taste
Large round rice paper sheets (softened with water)

Fresh Vietnamese mint and Iceberg lettuce to accompany

Nuoc Mam Dipping Sauce
250ml water, hot
125g caster sugar
2 red banana chilli, finely diced
5 cloves garlic, finely diced
50ml rice wine vinegar
75ml fish sauce

Method

To make the rolls, mix all the roll ingredients well (except rice paper) and season.
Soften rice paper sheets by dipping quickly into a bowl of cold water.
To Roll – Place 1 whole sheet down and place half of another sheet on top. This is to create an extra layer to strengthen roll.
Place some mixture on the double layered sheet, brush with egg, fold sides in and roll into a cigar shape.
Repeat process, deep fry in hot vegetable oil (180C) until golden brown.

To make the sauce, dissolve sugar in hot water, add rest of ingredients and mix well.

Serve with nouc mam dipping sauce, Vietnamese mint and iceberg lettuce cups.