Vietnamese Meatballs in Rice Paper Wraps

something different with rice paper wraps

• Ready In: 20 mins
• Serves: 4
• Yields: 20 rolls

Ingredients

• 0.5 (125 g) package  trident  rice vermicelli, softened in hot water
• 450  g  diced  lean pork
• 1  spring onion, chopped (white part only)
• 1  garlic clove, peeled
• 1 1⁄2 tablespoons  trident stir-fry fish sauce
•  cornflour or  plain flour
• 2 -3  cups  oil, for deep-frying
• 20  sheets rice paper, circles (1/2 packet of Trident Rice Paper Roll Kit)
• 20  small lettuce leaves
• 1  bunch of fresh mint

Directions

1. Grind the pork, spring onion, garlic, Trident Stir-Fry Fish Sauce and a pinch of salt and pepper to a smooth paste in a food processor.
2. Form the paste into 20 small balls and coat with flour or cornflour.
3. Heat the oil in a wok to medium-hot.
4. Deep fry meatballs for about 2 minutes until golden.
5. Soften rice paper in hot water and then spread it out on paper towel.
6. Add a few meatballs, some lettuce, a little softened vermicelli and a mint leaf.
7. Fold the rice paper and serve with dipping sauce.