Caledonian spring rolls

Nems calédoniens

Ingredients13

• ground pork200 g
• shrimp, peeled and chopped100 g
• cabbage, finely shredded150 g
• carrot, grated80 g
• garlic, minced2 cloves
• ginger, minced1 tsp
• spring onions, chopped2 stalks
• soy sauce2 tbsp
• fish sauce1 tbsp
• sugar1 tsp
• black pepper1/2 tsp
• rice paper wrappers12 sheets
• oil for frying500 ml

Method

1. Combine ground pork, chopped shrimp, shredded cabbage, grated carrot, minced garlic, minced ginger, chopped spring onions, soy sauce, fish sauce, sugar, and black pepper in a bowl and mix well.
2. Soak each rice paper wrapper in warm water until pliable, about 10 seconds, then lay flat on a damp surface.
3. Place a spoonful of the filling near the bottom edge of the wrapper, fold the sides over, and roll tightly to form a spring roll.
4. Heat oil in a deep pot to 180°C (350°F).
5. Fry the spring rolls in batches, turning occasionally, until golden brown and cooked through, about 3–4 minutes.
6. Remove the rolls with a slotted spoon and drain on paper towels before serving.