Vietnamese meatballs in rice paper wraps
Ingredients required for this recipe:
1/2 x 125g pack Trident Rice Vermicelli, softened in hot water
450g diced lean pork
1 spring onion (white part only), chopped
1 garlic clove, peeled
1 1/2 tablespoons Fish Sauce
Cornflour or plain flour
2-3 cups oil for deep-frying
20 small lettuce leaves
1 small bunch of mint
Grind the pork, spring onion, garlic, 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 a 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.