Vietnamese spring rolls

Ingredients for 6 servings:

• 500 g minced pork
• 200 g cooked prawns
• ¼ head of white cabbage
• 200 g carrot(s)
• 1 onion(s)
• 2 cloves garlic
• 2 cm ginger
• 1 tsp five-spice powder (you can also make it yourself from star anise, black pepper, fennel seeds, cinnamon and cloves,
• Salt
• 1 pack of rice paper for spring rolls
• 3 tbsp soy sauce, light
• 3 tbsp oyster sauce or fish sauce
• 1 tsp brown sugar
• 3 tbsp lemon juice or rice vinegar
• 3 tbsp water
• 1 red chili pepper, alternatively 0.5 tsp sambal olek
• 2 cm ginger
• 1 clove(s) garlic
• 1 head of iceberg lettuce
• 1 bunch mint, fresh
• Oil (peanut and sesame oil)
• possibly coriander leaves

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Nem

For the filling: Peel and dice the onions. Peel and finely chop the garlic and ginger. Finely shred and wash the cabbage. Peel the carrots and cut into thin sticks. Heat peanut oil (I like to mix it with a little sesame oil) in a large pan. Brown the minced meat until crispy. Add the onions, garlic, ginger, cabbage, and carrots and fry briefly. Season with salt and five-spice powder. Remove the pan from the heat and let it cool. Chop the cooked shrimp and add them. I like to add some chopped cilantro to the mixture. Spring rolls: Prepare a bowl of cold water, place a clean tea towel on the work surface, dip the rice paper sheets one by one into the water, and place them on the towel. Then place 1-2 tablespoons of filling onto the rice paper and form small parcels. The parcels should not burst. If necessary, you can double the rice paper sheets. For the dipping sauce: Mix together the soy sauce, fish sauce, rice vinegar, sugar, and water. Finely chop the garlic and ginger and add. Split the red chili lengthwise, remove the seeds with a spoon, and finely chop the chili. Add to the sauce (careful: wash your hands thoroughly afterward!). Season to taste. Fry the spring rolls: Heat a finger’s width of peanut oil in a large pan or wok and fry the spring rolls until golden brown. Keep warm in the oven. To eat, place a single iceberg lettuce leaf on the plate, add a few mint leaves and a spring roll, wrap it up, and dip it in the sauce before each bite.