Bun Chao Gio - Vietnamese Noodles With Spring Rolls

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 1
• 10 sheets spring roll wrappers (for fried spring rolls)
• 200 g ground lamb
• 100 g dried rice vermicelli
• 2 spring onions
• 1 tablespoon hoisin sauce
• 1/3 cup dried shiitake mushroom
• 2 garlic cloves
• 1 carrot, chopped roughly
• 1 egg
• 1 egg
• 1 pinch salt
• 1 teaspoon ground black pepper
• vegetable oil, 2 cups for frying
• 1 cup baby cos lettuce
• 1/4 cup chopped coriander
• 1/4 cup chopped mint
• 1/4 cup crushed peanuts
• 1/3 cup chopped cucumber
• 1/4 cup fried shallots (bought already cooked in a packet in asian aisle)
• 1 small red chili pepper
• 1 tablespoon fish sauce
• 1 lime, juice of
• 1 teaspoon sugar, dissolved in
• 1 tablespoon boiling water
• 1 cup bean sprouts

Recipe

• 1 soak the mushrooms in boiling water til soft.
• 2 soak 20 g of the rice vermicelli in boiling water til soft.
• 3 put in a food processor: softened rice vermicelli, softened mushrooms, lamb mince, garlic, spring onions, carrot, egg, salt, pepper and hoi sin sauce and blend quickly (not til it's a paste).
• 4 cut spring roll pastry (if in large sheets) into squares, about 10 - 15 cm on each side.
• 5 for each square, turn so point is downwards.
• 6 place spoon of mixture just below centre of square and shape into a little log (not all the way to the edges though).
• 7 take bottom point and fold over mixture, tucking in on opposite side.
• 8 roll upwards one full roll.
• 9 fold each side point into middle.
• 10 finish rolling around top point and glue shut with egg .
• 11 heat vegetable oil to high, test it's hot enough by dropping in a small piece of pastry - if it bubbles it's ready.
• 12 cook spring rolls in oil til golden brown.
• 13 place cooked spring rolls on kitchen towel to drain oil.
• 14 put lettuce, sprouts, cucumber, chopped herbs in a large single-size serving bowl.
• 15 heat up a litre of water to boiling.
• 16 cook remaining rice vermicelli (will only take a couple minutes).
• 17 drain vermicelli in a colander, rinse with lukewarm water.
• 18 place rice vermicelli over greens in bowl.
• 19 sprinkle peanuts and fried shallots over the top.
• 20 slice spring rolls into bite size pieces and place on top.
• 21 combine sugar-water, fish sauce, chopped red chili and lime juice in a bowl and then pour over noodle dish.