Prawn & Pork Spring Rolls with Chilli Lime Dipping Sauce
- 45 mins total
Indulge in the perfect blend of flavours with our Shore Mariner Prawn & Pork Spring Rolls, a delightful fusion of succulent prawns, savoury pork, and aromatic herbs encased in crispy Little Chef Spring Roll Wrappers. Paired with a zesty Chilli Lime Dipping Sauce, this easy-to-make recipe promises a culinary adventure that's sure to impress your taste buds in just 45 minutes.
150 g vermicelli rice noodles
525 g pork mince
225 g Shore Mariner prawn meat roughly chopped
1½ C mung bean sprouts cut in half with kitchen scissors
3 cloves of garlic chopped
1½ tbsp chopped lemongrass
4½ spring onions finely chopped
3 tbsp fish sauce
3 tbsp soy sauce
1 tsp brown sugar
495 g Little Chef Spring Roll Wrappers
¾ C olive oil
150 g mesclun salad mix
Chilli Lime Dipping Sauce
6 tbsp sweet chilli sauce
1½ tbsp lime juice
1½ tbsp soy sauce
Cook the vermicelli according to packet instructions, drain well and set aside. Using kitchen scissors roughly snip it into pieces approximately 4cm long.
To make the dipping sauce combine the sweet chilli sauce, lime juice and soy in a small bowl, set aside.
Place the pork and prawns in a bowl along with the vermicelli, mung beans, garlic, lemongrass, spring onion (reserve some for garnish), fish and soy sauces, and brown sugar. Mix well.
Place the spring roll wrappers in front of you on a kitchen bench.
Spoon some filling along the length of the wrapper about 1cm in from the edge and also from the outer edges. Tightly roll the spring rolls into cigar shapes.
Heat the oil in a deep sided frying pan over a medium-high heat until a small amount of filling mixture quickly sizzles when dropped into the pan.
Cook the spring rolls in batches until golden and cooked through.
Alternatively you can brush with a little oil and cook these in an air fryer.
Drain on paper towels and serve with dipping sauce and salad alongside.
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