Filling – 25g vermicelli noodles (dry weight) then cooked

300g minced pork

6 very finely chopped spring onions

5 cloves chopped garlic

1 carrot, grated

25ml fish sauce

1 egg

tsp sugar

1 finely chopped red chilli

150g brown shrimps

15g sesame seeds

15g chopped mint

Approx. 12 x22cm spring roll pastry sheets

Sauce – 100ml sriracha sauce

100ml soy

Juice 1 lime


15g sesame seeds

Oil to deep fry


1. Cut the noodles into 30mm pieces, then combine with everything else, season

2. Add filling to the spring roll pastry, roll up into tight ‘cigar’ shapes.

3. Deep fry for about 6-8mins (do in small batches)

4. Drain

5. Sauce – mix it all together, serve with the spring rolls