Vietnamese Spring Rolls
MAKES 18
PREP & COOK 50 MINS
■ 18 sheets frozen spring roll pastry, thawed
■ 1 egg, lightly beaten
■ Baby cos lettuce leaves, to serve FILLING
■ 50g thin rice noodles
■ 350g pork mince
■ 250g green prawn meat, chopped
■ 3 cloves garlic, crushed
■ 1 ½ tblsps lemongrass paste
■ 2 cups shredded Chinese cabbage (150g)
■ 2 tblsps Vietnamese dipping sauce, plus extra to serve
■ ¼ cup chopped fresh coriander, plus sprigs to garnish
1 To make filling, prepare noodles according to packet directions. Drain. Cut into shorter lengths using kitchen scissors.
Heat an oiled, medium, non-stick frying pan over a high heat. Add pork. Cook, stirring to break up mince, for about
