Name: Vietnamese spring rolls
Total time: 1 h
Yield: Makes 12
Cuisine: Vietnamese
Ingredients: 165g raw king prawns, shelled, de-veined, patted dry and coarsely chopped; 150g tin frozen or fresh crabmeat, as much moisture squeezed out as possible; 80g scallops, patted dry and roughly chopped (optional); 125g parsnips, cut into thin matchsticks; 120g carrots, cut into thin matchsticks; 75g bean sprouts; 25g glass noodles, soaked in cold water for 10 minutes, drained and trimmed to 3cm; ½ tbsp maple syrup; ½ tsp mushroom or chicken seasoning; 2 spring onions, thinly sliced; 2 cloves garlic, finely chopped; (about 22cm) 12 sheets spring roll rice paper; 1 litre sunflower or vegetable oil; 1 lettuce, leaves separated; coriander, Vietnamese coriander, mint and perilla; 2 bird’s-eye chillies, finely chopped; 2 cloves garlic, crushed; 3 tbsp caster sugar; 3 tbsp white wine vinegar; 4 tbsp fish sauce

Spring rolls on a platter with a pot of orange dipping sauce

FILLING

165g raw king prawns
shelled, de-veined, patted dry and coarsely chopped
150g tin frozen or fresh crabmeat
as much moisture squeezed out as possible
80g scallops
patted dry and roughly chopped (optional)
125g parsnips
cut into thin matchsticks
120g carrots
cut into thin matchsticks
75g bean sprouts
25g glass noodles
soaked in cold water for 10 minutes, drained and trimmed to 3cm
½ tbsp maple syrup
½ tsp mushroom or chicken seasoning
2 spring onions
thinly sliced
2 cloves garlic
finely chopped
(about 22cm) 12 sheets spring roll rice paper
1 litre sunflower or vegetable oil

TO SERVE

1 lettuce
leaves separated
coriander, Vietnamese coriander, mint and perilla

DIPPING SAUCE (NƯỚC MẤM)

2 bird’s-eye chillies
finely chopped
2 cloves garlic
crushed
3 tbsp caster sugar
3 tbsp white wine vinegar
4 tbsp fish sauce

Method

step 1
To make the dipping sauce, mix together all of the ingredients with 80ml of water.
step 2
Combine all of the filling ingredients, except for the rice paper and oil, with a pinch of ground black pepper and a couple of pinches of sea salt in large bowl.
step 3
Prepare a tray of warm water and dip a piece of rice paper in it for a second to moisten, then put it on a clean chopping board. Spoon 2 tbsp of the filling into the middle at the bottom. Wait a minute for the paper to soften. Fold in the two sides, then fold up the bottom flap. Using your fingers to secure the roll, push forward and tuck in as you roll towards the top of the paper, making sure it’s tight. Repeat with the remaining rice paper and filling.
step 4
Put a pan or wok of oil over a medium-high heat until it reaches about 160C or until a cube of bread browns in 45 seconds. Deep-fry the rolls for 4-5 minutes, in batches if necessary, until golden brown, leaving space between the rolls so they don’t stick together. Serve with the lettuce, herbs (wrapped around the spring roll) and dipping sauce.