100 g cellophane noodles (vermicelli)
1 large shallot
3 garlic cloves
1/2 c coriander
1 egg white
400 g pork mince
1/2 c baby spinach, finely chopped
3 carrots, grated
12 rice paper sheets (22cm)DIPPING SAUCE2 limes, juice of 2 zest of 11/2 c brown sugar3 tbsp soy sauce2 tbsp fish sauce1 red chilli, finely sliced1 tsp sesame seeds (optional)
Combine all the dipping sauce ingredients in a bowl. Check season to taste, add more sugar if you like it sweeter etc. Keep in the fridge.
Pour boiling water over the noodles and allow to stand for 10 minutes. Strain, rinse and strain again. Set aside.
In a blender blitz together the shallot, garlic and coriander.
Add this to the remaining ingredients and the noodles. Mix really well to combine. Use your hands its much easier.
Gently dampen each rice paper sheet with water before using. Place a decent amount of mixture at one end of the sheet and roll up. At the halfway point fold the edges in to secure the roll.
Heat 2 cups of oil in a frypan over a medium heat. Test with a piece of bread. It should bubble around the edges and go a lovely golden colour on either side. If it burns turn the heat down.
Cook in batches and transfer to a paper towel.