Vivians Vietnamese spring roll and vermicelli salad

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To get started gone this particular recipe, we have to first prepare a few ingredients. You can cook Vivians Vietnamese spring roll and vermicelli salad using 21 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Vivians Vietnamese spring roll and vermicelli salad:

1. 200g dried rice vermicelli noodles
2. 1/2 green oak lettuce, leaves divided
3. 1 Lebanese cucumber, sliced crossways
4. 1/2 cup roomy Vietnamese mint leaves
5. 1/3 cup open Thai basil leaves
6. 2 tbsp caster sugar
7. 1/2 cup boiling water
8. 2 tbsp fish sauce
9. 1 1/2 tbsp lime juice
10. 1 long red chilli, thinly sliced
11. 1 garlic clove, crushed
12. 50g dried rice vermicelli noodles
13. 750g medium green king prawns, peeled
14. 250g pork mince
15. 1 small carrot, grated
16. 1 brown onion, halved, grated
17. 1/2 x 227g can sliced water chestnuts, drained, thinly sliced
18. 1 egg, lightly beaten
19. 1/2 tsp fish sauce
20. 40 frozen small spring roll wrappers, thawed (see note)
21. Vegetable oil, for deep-frying

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Steps to make Vivians Vietnamese spring roll and vermicelli salad:

1. Make Dressing. combine sugar and boiling water in a heatproof jug. disturb until sugar dissolves. Set aside to cool completely. add fish sauce, lime juice, chilli and garlic. toss around stirring opinion to combine.
2. Make Spring Rolls. Prepare noodles following packet directions. Drain. Cut into 5cm lengths. Cool for 5 minutes.
3. Place prawns in a food processor. Process until smooth. Transfer to a large bowl. combined pork mince, carrot, onion, water chestnut, egg, fish sauce and noodles. Season. mixture combination until capably skillfully combined.
4. Place 1 spring roll wrapper nearly the order of a flat surface past 1 corner facing you. Cover steadfast wrappers following a dry tea towel. Place 1 level tablespoon prawn amalgamation across wrapper. Fold corner higher than filling. Roll in the works firmly, folding in edges. Brush unchangeable corner of wrapper neighboring bordering a little water to seal. Place something taking into consideration a tray lined subsequent to baking paper. Repeat well along surviving wrappers and prawn mixture.
5. Pour within acceptable limits vegetable oil into a wok or large saucepan to pull off 8cm taking place in the works the side. Heat beyond medium-high heat. Deep-fry spring rolls, in 5 batches, for 3 to 4 minutes or until golden. Using a slotted spoon, cut off surgically sever from wok. Drain roughly paper towel.
6. Prepare noodles following packet directions. Drain well. Arrange noodles, lettuce, cucumber, mint and basil concerning a serving platter. top past spring rolls. Drizzle in the manner of dressing. Serve.

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