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Hot new Melbourne star and co-owner of Coda, Adam D’Sylva is the go-to man for fresh, lively streetwise but-glam Vietnamese food. Explore the world of fish sauce, fresh betel leaves and tropical sugarcane as you discover just how fresh and fragrant (and fabulous) Vietnamese food can be in the hands of a very 21st century chef.
Mix the pork, turnip, eggs, mushrooms, vermicelli, bean sprouts, shallots, garlic and fish sauce together well.
Soften rice paper sheets by sprinkling each sheet with water and stacking on top of each other. Wrap in a damp tea towel.
To roll – Place one whole rice paper sheet down and place half of another sheet on top. This is to create an extra layer to strengthen roll. Place some mixture on the double layered sheet, brush with egg white, fold sides in and roll in to a cigar shape.
Repeat process until all mixture is used.
Deep fry in hot vegetable oil until golden brown. Serve with sweet chilli sauce, mint leaves and lettuce.
Nuoc Mam Dipping Sauce
Dissolve sugar in hot water, add rest of ingredients and mix
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