Tết Spring Roll Platter (Vietnamese Fried Rolls with Herbs and Nước Chấm)

Nuoc cham

• 60 ml Fish sauce
• 90 ml Water
• 25 g Granulated sugar
• 1 large Lime
• 2 cloves Garlic
• 1 small Red chili pepper

Spring rolls and platter

• 50 g Glass noodle
• 200 g Prawns, raw, peeled
• 300 g Minced pork
• ½ tsp Black pepper
• 1 Egg
• 150 g Bean sprouts
• 16 pieces Rice paper wraps
• 750 ml Sunflower oil, for deep-frying
• 1 head Butterhead lettuce
• 20 g Fresh mint
• 20 g Fresh coriander

1. Make the nuoc cham: warm the water in a small saucepan, then stir in the sugar until dissolved. Take off the heat and stir in the fish sauce and the juice from the lime. Finely chop the garlic and chilli (if using) and stir them in; set aside.
2. Soak the glass noodles in hot water until pliable, then drain well in a colander. Cut the noodles into shorter lengths with kitchen scissors so they are easier to roll. Pat the prawns dry, then chop them into small pieces.
3. In a mixing bowl, combine the minced pork, chopped prawns, black pepper and egg until evenly mixed. Fold in the bean sprouts and the drained noodles. Keep the mixture chilled if your kitchen is warm.
4. Fill a wide bowl with warm water and dip one rice paper wrap in for a few seconds until just flexible. Lay it on a board, place a small log of filling near the bottom edge, then roll up tightly, folding in the sides as you go. Repeat to make about 16 rolls, keeping finished rolls covered with a barely damp tea towel so they do not dry out.
5. Heat the sunflower oil in a large pot to 170°C (340°F). Fry the rolls in batches for 6 to 8 minutes, turning occasionally, until deep golden and the filling is cooked through. Lift out with tongs and drain briefly before serving.
6. Separate the butterhead lettuce into leaves and arrange on a platter with the fresh mint and fresh coriander. Serve the hot spring rolls alongside, with the nuoc cham in a bowl for dipping. To eat, wrap a roll in lettuce with herbs and dip as you go.

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