Vietnamese Pork Spring Rolls With Chili Dip - cooking recipe

Ingredients

2 cups oil + 2 tbsp
1 None shallot, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
7 oz ground pork
5.25 oz raw prawns, peeled, deveined and finely chopped
2 oz glass noodles, soaked in hot water for 1-2 mins then drained and finely chopped
2 oz fresh shiitake mushrooms, finely chopped
1 None spring onion, finely chopped
6 sprigs fresh cilantro, finely chopped
1 tbsp sweet chili sauce
5 tbsp fish sauce
50 sheets frozen spring roll wrappers, thawed
1 tbsp cornstarch, mixed with 1 tbsp water
2 None small red chilies, deseeded and sliced
2 tsp sugar
1 dash lime juice

Preparation

Heat 2 tbsp oil in a frying pan and saute shallot and garlic for 2 mins. Add ground pork and brown. Add prawns and saute until browned. Add noodles, mushrooms, spring onion, cilantro, chili sauce and 1 tbsp fish sauce and cook for 1 min. Season with salt, remove from heat and allow to cool slightly.
Lay spring roll wrappers on a clean work surface and top each with 1 tsp pork mixture. Roll up, brush ends with cornstarch slurry and press down gently. Heat remaining oil to 350\u00b0F. Fry spring rolls in batches for 2-3 mins each, until golden brown. Drain on paper towels.
To serve, mix chilies, sugar, 4 tbsp fish sauce, 4 tbsp water and a dash of lime juice. Serve with spring rolls.