Try this dish created by Adam D'Sylva of CODA and Tonka Restaurants.


  • 350g Pork Shoulder, minced

  • 200g Sweet Turnip, diced

  • 2 eggs

  • 30g Black Fungus Mushrooms

  • 100g Vermicelli, rehydrated

  • 150g Bean sprouts

  • 50g Shallots

  • 1 clove garlic, crushed

  • Fish sauce to taste

  • Large Round rice paper sheets (softened with water)

  • Fresh Vietnamese mint and Iceberg lettuce to accompany

  • Nouc Mam Dipping Sauce

  • 500ml water, hot

  • 250g caster sugar

  • 3 red banana chilli, finely diced

  • 10 cloves garlic, finely diced

  • 100ml rice wine vinegar

  • 150ml fish sauce


  • 1.

    Mix all the above ingredients well and season.

  • 2.

    Soften rice paper sheets by sprinkling each sheet with water and stacking on top of each other, wrap in a damp tea towel or banana leaf.

  • 3.

    To Roll – Place 1 whole sheet down and place half of another sheet on top. This is to create an extra layer to strengthen roll. Place some mixure on the double layered sheet, bush with egg white, fold sides in and roll in to a cigar shape. Repeat process, deep fry in hot vegetable oil until golden brown.  Serve with sweet chilli sauce, mint and lettuce.

  • For the Dipping Sauce:

  • 1.

    Dissolve sugar in hot water, add rest of ingredients and mix well. 


Head to Footscray Life’s website to check out Frank and Adam’s exclusive recipes – recreate these delicious dishes for yourself at home, using the top quality ingredients available at Footscray and Little Saigon Markets. 

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