Spring roll noodle salad

  • Nov 24, 2020
  • Sauce (4 servings):
    • - 1 big garlic clove
    • - 1 bird's eye chilli
    • - 1 tsp white sugar
    • - 100ml of water
    • - 1.5 Tbsp lemon juice
    • - 2.5 Tbsp fish sauce
  • Spring roll:
    • - 500g pork mince
    • - 20g black fungus
    • - 1/2 a medium brown onion
    • - 1/2 a medium carrot
    • - 1/2 tsp black pepper ground
    • - 1 and 1/3 tsp salt
    • - Spring roll pastry (any size)
  • Vermicelli noodles
  • Oil for deep frying
  • Cucumber and salad mix for serving

Step 1

Thinly slice black fungus. Mince brown onion. Shred carrot. In a large bowl, mix together pork mince, black fungus, brown onion, carrot, black pepper and salt. Let marinate for at least 20 minutes.

Step 2

Mince garlic and chilli together. In a medium bowl, add the garlic, chilli, and sugar together. Mix well. Set aside for a few minutes before adding water, lemon juice and fish sauce into the mix.

Step 3

Boil noodles according to the package instruction (if using dried noodles). Slice cucumber. Set aside.

Step 4

Spoon the pork mixture onto each spring roll pastry (1/2 Tbsp - 1 Tbsp depending on the size of the pastry). Roll tightly. Fold the sides in half way through.

Step 5

Heat up oil over medium high heat (oil should be at least 2 inches deep). Fry the spring rolls until golden. Spring rolls will float when the meat inside is cooked.

Step 6

In a bowl, add noodles then top with cucumber slices and salad mix. Pour in a generous amount of the sauce. Ready to serve with spring rolls.