Soak 30g dried rice vermicelli in hot water until soft then drain well and cut into shorter lengths. Heat 1 tablespoon oil in a wok or pan and add 3 chopped cloves garlic, 2 teaspoons grated fresh galangal or ginger, 3 finely chopped coriander roots and 3 chopped spring onions. Stir-fry for 2 minutes. Add 200g pork mince and 2 sticks finely sliced celery and stir-fry for 3 minutes to brown the pork, breaking up any lumps. Add 1 cup (155g) grated carrot, ½ cup (25g) chopped fresh coriander leaves, ¼ cup (45g) finely chopped cucumber, 1 tablespoon sweet chilli sauce, 2 teaspoons fish sauce, 1 teaspoon brown sugar and the noodles and mix well. Cool completely. Place 1 spring roll wrapper at a time (you will need about 18), with a corner towards you, on a damp tea towel. Wet the edges with a little water. Spread about 1½ tablespoons filling in the centre of the wrapper. Fold the edges towards the centre, roll up the spring roll tightly and seal the edge with water. Repeat with the remaining wrappers and filling. Half fill a deep pan with oil and heat until moderately hot. Fry the rolls, in batches, for 2-3 minutes or until golden brown. Drain and serve with a sweet chilli sauce and soy sauce.
Nutrition per Spring Roll:
Protein 5g
Fat 5g
Carbohydrate 5g
Dietary Fibre 1g
Cholesterol 10mg
215 kj (50 cal)
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