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VIETNAMESE CRYSTAL SPRING ROLLS
(Serving Size 4)

Cooking Method
Deep Fry

INGREDIENTS
SpringHome Springroll Pastry 12 sheets (8.5")

FILLING
- Crispy Roast Pork, whole 170 g
- Royles Honey 45 ml
- Chilli Powder 1 tsp
- Rice Vermicelli 220 g
- Prawns (cooked and halved) 400 g
- Roast Beef (sliced) 400 g
- Carrot (grated) 1 medium
- Pickled Onions (sliced) 3 medium
- Mint Leaves 1 cup
- Coriander Leaves 1 cup
- Round Lettuce Leaves 1 whole

DIPPING SAUCE
- Fish Sauce 100 ml
- Red Chilli (finely and chopped) 1 no
- Garlic (finely chopped) 2 cloves
- Lemon Juice 3 tbsp
- Wine Vinegar 1 tsp
- Sugar 2 tsp

INSTRUCTIONS
1. Mix the dipping sauce ingredients together and set aside.

2. Soak rice vermicelli in boiling water until soft, drain thoroughly and allow to cool.

3. Spread honey over pork and sprinkle with chilli powder.

4. Grill for 3-5 mins until honey has become sticky, cut into slices.

5. Place some beef, pork, prawn, rice vermicelli, carrot and pickled onion near the centre of the spring roll pastry.

6. Roll into a sausage shape. Place spring roll in a lettuce leaf, sprinkle with coriander and mint leaves.

7. Allow your guests to roll the lettuce leaf and serve with dipping sauce.

SERVING SUGGESTION
The Spring Rolls can also be deep-fried. Serve the lettuce, mint and coriander separately.

Recipe adapted from Tee Yih Jia- www.tyjfood.com

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