Foryoueats: Vietnamese Fried Spring Rolls | Marion's Kitchen

Ingredients

• 20 x 22cm diameter dried rice paper wrappers
• 1 tbsp sugar
• vegetable oil for deep frying
• lettuce leaves to serve
• mint leaves to serve
• Pork & prawn filling:
• 80g (2.8 oz) dried glass noodles
• 200g (7 oz) peeled, deveined and finely chopped prawns
• 250g (9 oz) pork mince
• 3 Asian shallots, finely chopped
• 1 egg
• 1½ tbsp fish sauce
• 1 tsp sugar
• 1 tsp ground white pepper
• 1 tsp sea salt
• Nuoc cham dipping sauce:
• 3 tbsp fish sauce
• 2 tbsp white vinegar
• 3 tbsp sugar
• 2 tbsp lime juice
• 1 long red chilli, finely chopped
• 2 garlic cloves, finely chopped