Vietnamese spring rolls
Stuffed with prawns, crabmeat and scallops, these crispy spring rolls come with a hot and savoury sauce for dipping
Put the shallots, garlic, lemongrass, sugar, fish sauce, pepper and oil into a bowl, and whisk together until the sugar has dissolved.
Add the pork or chicken and stir to coat, then cover to marinate for at least 1 hr or overnight in the fridge.
Heat the oven to 220C/200C fan/gas 7. Thread the marinated pork or chicken pieces onto soaked wooden or metal skewers and put on a wire rack set over a roasting tin. Cook in the oven for 12 mins.
Meanwhile, mix together the honey and fish sauce in a small bowl.
Remove the pork or chicken from the oven and set the grill to high. Brush the basting mixture over the skewers, then grill for 5 mins, turning occasionally.
Serve with the vermicelli noodles, salad and pickles. It is also fantastic with added spring rolls for a real treat.