• 2 litres canola oil (for deep frying)

  • 1 pack large spring roll pastry

  • 200g bean sprouts

  • 1 can water chestnuts, chopped

  • 1 can bamboo shoots, chopped

  • 1 carrot

  • 1/2 bunch spring onion

  • 1 stick celery

  • 1 egg (for egg wash)

  • 1 long red chilli

  • 500g minced beef

  • 1/2 bunch Vietnamese mint, coriander, basil and dill

  • 50ml each of sweet chilli sauce, sweet soy sauce, white vinegar, light olive oil

  • 2 tbsp of fish sauce

  • Half an iceberg lettuce


  • 1.

    Finely shred the carrot, celery, chillies, spring onion and half the herbs.

  • 2.

    Combine all the sauces and pour half over the chopped vegetables then mix in the minced beef. The remainder of sauce mix will become the dipping sauce.

  • 3.

    Add bean sprouts, water chestnuts and bamboo shoots, and massage the spring roll filling until its well mixed.

  • 4.

    Place a small amount of mix onto the spring roll pastry and roll it up then seal with egg wash.

  • 5.

    Deep fry at 180 degrees until golden and crispy.

  • 6.

    Serve with the remaining herbs, lettuce and dipping sauce.


For more information and recipes from this series, click on the following link

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