Classic Hoi An crispy pork spring rolls packed full of cruncy herbs and vegetables.

Ingredients (for 20 pieces):

20 Leaves of rice paper.

200g Minced pork.

30g Softened Glass noodles chopped into 1cm pieces.

Finely Slice:

4 Wood ear mushrooms.

1 Small carrot.

1 Small onion.

30g Spring onion.

5 Garlic cloves.

Salt, pepper, vegetable stock powder: to taste.


Firmly mix all the ingredients together in a mixing bowl.

Place the rice paper onto a main plate, add a thumb sized serving of mixture and place at one end of the rice paper sheet. Tightly roll the rice paper around ingredients, folding the edges to create a neat, square end to form a spring roll.


Heat the vegeatble oil in a deep frying pan and wait until the oil reaches a medium, high heat.

Put spring rolls in and deep fry for about 3 min . Take out and serve with dipping sauce.

Note: You also substitute the pork for minced chicken and/or prawns if you wish.

And for those struggling to get hold of vegetable stock - cheat using a little dried packet soup mix!