Bún Chả Giò Vietnamese Spring Roll Noodle Bowls - Jessica Nguyen

Ingredients

• 1 tray (500g) of pork mince
• 300g (approx. 18) of prawns, raw, peeled and finely chopped (ideally banana prawns)
• 1 packet (50 wrappers/250g) of spring roll wrappers
• 1 carrot, finely grated
• 8 x dried Chinese mushrooms, rehydrated and finely chopped
• 1 garlic clove, finely chopped
• 1/4 of red onion, finely chopped
• 1 tablespoon of sesame oil
• 1 tablespoon of fish sauce
• 1 x tablespoon of corn flour (to seal the spring rolls)
• Salt, pepper and sugar to taste
• 100g of rice vermicelli, cooked and strained
• 1 cucumber, finely chopped (preferably Lebanese)
• 1 handful of fresh mint, finely chopped
• 1 handful of Vietnamese mint, finely chopped
• 1 handful of coriander, finely chopped
• 2-3 lettuce leaves, finely shredded (preferably cos lettuce)
• 3-4 tablespoons of Vietnamese Dipping Sauce
• 1 fresh chilli, finely chopped (optional)
• 1 tablespoon of pickled carrot (optional)