Vietnamese spring rolls with pineapple nuóc châm

A modern twist on a loved classic.

📝 Ingredients

• 25 small spring roll wrappers
• Vegetable oil, for frying
• 1 butter lettuces, leaves separated
• 150 gm bean sprouts
• Mixed soft herbs such as Vietnamese mint, Thai basil, perilla (see note) and mint, to serve
• PORK FILLING
• 20 gm dried wood-ear mushrooms
• 45 gm dried mung bean vermicelli noodles
• 450 gm minced pork
• 2 banana shallots, finely diced (see note)
• 75 gm carrot, finely grated
• 50 gm water chestnuts, diced
• 20 gm peeled ginger, finely grated
• 3 garlic cloves, crushed
• 1 egg white
• 2 tbsp fish sauce
• 3 tsp soy sauce
• 1/4 tsp ground white pepper
• PINEAPPLE NUÓC CHÂM
• 1 garlic clove, chopped
• 3 birdseye chillies, chopped
• 90 gm (1/2 cup) diced pineapple
• 60 ml (1/4 cup) lime juice
• 2 tbsp fish sauce
• 1 tbsp grated palm sugar

👨‍🍳 Instructions

1. 11: For pork filling, place mushrooms and vermicelli in separate bowls. Cover each with boiling water and set aside until softened (10 minutes for vermicelli noodles; 15 minutes for mushrooms). Drain vermicelli and using scissors, cut into 2cm lengths. Drain mushrooms, squeeze out excess water, finely chop and transfer to a large bowl with the noodles. Add remaining ingredients and stir well to combine.
2. 22: Place a spring roll wrapper on a work surface with a corner at the top (cover remaining wrappers with a damp tea towel). Spoon 2 tbsp of filling across centre. Brush edges with water, fold bottom of wrapper over filling, fold in sides, then roll to enclose. Place on a large tray and cover with a damp tea towel. Repeat with remaining spring roll wrappers and filling. Refrigerate until required.
3. 33: For pineapple nuóc châm, pound garlic, two-thirds chillies and ¼ tsp sea salt flakes in a mortar and pestle to a fine paste. Add half the pineapple and pound to extract juices. Transfer to a bowl and stir in remaining ingredients to combine. Set aside.
4. 44: To cook spring rolls, half fill a large saucepan with oil and place over medium heat until oil reaches 170°C on a deep-frying thermometer. Deep-fry spring rolls, in batches, turning occasionally, until golden and cooked through (5-6 minutes; be careful as hot oil will spit). Drain on paper towel.
5. 55: Arrange spring rolls, bean sprouts and herbs on a large platter with lettuce leaves for wrapping. Serve with pineapple nuóc châm for dipping.