Pork and vermicelli spring rolls

Name: Pork and vermicelli spring rolls
Prep time: 30 min
Total time: 30 min
Yield: 16 people
Cuisine: Asian
Ingredients: 50 g Bean thread vermicelli; 1 tbsp Vegetable oil; 250 g Pork mince; 3 cloves Garlic, finely chopped; 2 cups Cabbage, finely shredded; 1 cup Carrot, grated; 2 tbsp Fish sauce; 1 tsp White sugar; 0.5 to 1 tsp Black pepper; 16 Spring roll wrappers; 40 g Plain flour; 60 ml Water; as needed Vegetable oil for frying

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This is a classic fried spring roll filling built from pork mince, vermicelli, cabbage and carrot, so it feels familiar, savoury and satisfying. It is a very useful homemade base recipe because the balance is simple and dependable.

Serves: 16 people

Preparation time: 30 min

Ingredients

Bean thread vermicelli – 50 g
Vegetable oil – 1 tbsp
Pork mince – 250 g
Garlic, finely chopped – 3 cloves
Cabbage, finely shredded – 2 cups
Carrot, grated – 1 cup
Fish sauce – 2 tbsp
White sugar – 1 tsp
Black pepper – 0.5 to 1 tsp
Spring roll wrappers – 16
Plain flour – 40 g
Water – 60 ml
Vegetable oil for frying – as needed

Method

1. Soak the vermicelli briefly, then drain and refresh under cold water.
2. Stir-fry the pork with the garlic until the meat loses its raw colour.
3. Add the vermicelli, cabbage, carrot, fish sauce, sugar and pepper and cook until the mixture is well combined and any excess moisture has disappeared.
4. Put a heaped spoonful of filling on each wrapper, fold the sides in, roll up and seal with a flour-and-water paste.
5. Fry in batches until the loempias are evenly golden and crisp.