This is one of our most popular dishes at Coda and great for sharing. Every Vietnamese cook knows the importance of a good Nouc Mam sauce and Little Saigon is a true haven for all the ingredients.



Biostime


Ingredients (serves 6)

  • 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
  • splash Fish sauce to taste
  • 12 Large Round rice paper sheets (softened with water)
  • bunch Fresh Vietnamese mint and Iceberg lettuce to accompany
  • 500ml water, hot
  • 250g caster sugar
  • 3 red banana chilli, finely diced
  • 10 cloves garlic, finely diced
  • 100ml rice wine vinegar
  • 150ml fish sauce

Method

  1. Mix all the above ingredients well and season. Soften rice paper sheets by sprinkling each sheet with water and stacking on top of eachother, wrap in a damp teatowel or banana leaf 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 mixure on the double layered sheet, bush with egg white, fold sides in and roll in to a cigar shape. Repeat process, deep fry in hot vegetable oil until golden brown. Serve with sweet chilli sauce, mint and lettuce.


  • Vietnamese food is the BEST. We went to Vietnam before we had kids, would love to take the kids there one day. I cook Vietnamese food when I can and love this recipe.

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  • Yum. We’ve just come back from Vietnam and these just make me go yummmmmmmmmmmmmmm.

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  • Nice idea. Personally I would prefer to make these with just veggies.

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  • I’d love to try these but, never having heard of most of these ingredients I’ll wait until I go out to dine.

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  • Ooh wow, these looks awesome. I’m not familiar with many of these ingredients so would much prefer to eat this meal out!

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  • Perfection! They look magnificent and so tasty!!

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  • Wow it sounds amazing I always buy Asian inspired meals when eating out as I feel the recipes to make them are do complicated.
    I bet this recipe would taste divine. Something I probably wouldn’t attempt to make though.

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  • This is definitely full of flavour.

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  • Love the tip with using two rice paper rounds, I did a similar recipe with one and it split when frying. Love this recipe.

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  • This recipe looks and sounds just great – thanks so much for sharing.

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  • Yummmm!

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  • I’ve been craving something like this for over a week now! I got some frozen spring rolls on the weekend and they just didn’t cut it. Thanks for the recipe!

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  • This looks delicious

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  • I love spring rolls and these look delicious. Its the deep frying which makes them so crispy.

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  • I would love to be eating these for lunch!

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