Minced Pork, Mushroom & Herb Summer Rolls

Serves: 4 to 6

Ingredients

• 50g glass vermicelli

• 2 tbsp cooking oil

• 2 cloves garlic, minced

• 3 shallots, minced

• 100g mixed mushrooms such as enoki, shitake, shimeiji, chopped

• 100g minced pork

• 1 tbsp light soy sauce

• 1 tsp fish sauce

• a pinch of salt

• a pinch of sugar

• a pinch of ground white pepper

• 1 packet Vietnamese rice paper roll-wrappers

• 1 cup mixed herbs such as Thai basil, mint and coriander, leaves only

For the dipping sauce

• 1 cup hot water

• ½ cup sugar

• 1/3 cup fish sauce

• 2 cloves garlic, minced

• 1 red chilli, minced

Method

1. Soak glass vermicelli in a bowl of hot water for 10 minutes. Drain and set aside.

2. Heat oil in a pan and then fry the garlic and shallots over medium heat for a minute.

3. Turn the heat up to high and add mushrooms, pork, soy sauce and vermicelli, and stir-fry until most of the liquid evaporates.

4. Add sugar and pepper and stir to mix. Taste and adjust seasoning if necessary. Remove pan from the heat and set aside. Cool completely before using.

5. To make the rolls, place a clean damp tea towel on a work surface. Fill a wide shallow dish with warm water.

6. Working with one wrapper at a time, completely submerge the wrapper in water until it is soft and pliable, about 15 seconds. Remove from the water and place on a tea towel.

7. Lay about 3 tbsp of the filling in a row in the centre of the wrapper. Top with a small handful of mixed herbs. Wrap the rice paper over the filling.

8. Make the dipping sauce by whisking hot water and sugar in a bowl till the sugar dissolves. Add fish sauce, garlic, chilli and lime juice, and stir to combine. Cover till ready to use.

9. Repeat with the rest of the wrappers and filling, and serve.