Han Noi-Style Crispy Rice Paper Rolls

Han Noi-Style Crispy Rice Paper Rolls


350g pork shoulder, minced
200g sweet turnip, diced
2 whole eggs
30g black fungus mushrooms
100g vermicelli, rehydrated
150g bean sprouts
50g shallots
1 clove garlic, crushed
Fish sauce, to taste
9 large round rice paper sheets
Egg white
Vegetable oil, for frying
Fresh Vietnamese mint and iceberg lettuce, to serve

Nouc mam dipping sauce

250g caster sugar
500ml hot water
3 red banana chillies
10 cloves garlic
100ml rice wine vinegar
150ml fish sauce


Mix the pork shoulder with the turnip, eggs, mushrooms, noodles, bean sprouts, shallots, garlic and fish sauce and mix well. Season to taste.

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.

To roll, place one whole sheet down and place half of another sheet on top. This is to create an extra layer to strengthen the roll.

Place some mixture on the double-layered sheet, brush with egg white, fold sides in and roll in to a cigar shape. Repeat process until all mixture has been used. Deep-fry the rolls in hot vegetable oil until golden brown.

Serve with nouc mam dipping sauce, Vietnamese mint and iceberg lettuce.

Nouc mam dipping sauce

Dissolve sugar in hot water.

Finely dice the banana chillies and the garlic and place into a bowl. Add the rest of the ingredients and mix well.

Credits: Adam D'Sylva, an edited extract from 'Signature Dishes' by Michelle Tchea, Published by New Holland

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