Vietnamese Meatballs in Rice Paper Wraps

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READY IN: 20mins
SERVES: 4
YIELD: 20 rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Form the paste into 20 small balls and coat with flour or cornflour.
  • Heat the oil in a wok to medium-hot.
  • Deep fry meatballs for about 2 minutes until golden.
  • Soften rice paper in hot water and then spread it out on paper towel.
  • Add a few meatballs, some lettuce, a little softened vermicelli and a mint leaf.
  • Fold the rice paper and serve with dipping sauce.
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