Spring rolls with Noodle and Herbs | Asian Inspirations

Ingredients

• 1 packet of spring roll wrapper
• 300g minced pork
• 2 packets of vermicelli glass noodles (soaked in warm water for about 10 mins and roughly chopped)
• 1 cup cabbage (shredded)
• 1 ½ cup carrot (shredded; use 1 cup here and reserve ½ for the noodle bowl)
• 1 tsp sugar
• 1 tsp Yeo's Sesame Oil
• 1 tbsp Squid Brand Fish Sauce
• 1 tbsp oyster sauce
• 1 tsp chicken stock powder
• ½ tsp white pepper
• 2 tsp cornflour
• 1 tbsp water
• Oil for frying
• 250g rice vermicelli (cooked according to the instruction)
• Handful of beansprout, mint, Vietnamese mint and Thai basil plus remaining shredded carrot.
• 1 clove garlic (chopped)
• 1-2 chilli (chopped)
• 4 tbsp sugar
• 6 tbsp Squid Brand Fish Sauce
• 6 tbsp lemon juice
• 7 tbsp boiling water