Pulled Pork Spring Rolls

what you need

• 1 pack Three Aussie Farmers Pulled Pork
• 150g rice vermicelli noodles
• 1 clove garlic, crushed
• ½ head cabbage, shredded
• 3 spring onions, sliced
• 1 carrot, finely sliced
• 2 Tbsp. soy sauce
• 1 pack spring roll wrappers
• 1 chilli, sliced
• ½ cup palm sugar
• 1/3 cup white vinegar
• 1 Tbsp. fish sauce
• 3 sprigs coriander leaves, to serve

how to make it

1. Prepare rice vermicelli noodles according to pack instructions and drain.
2. In a large fry-pan over med-high heat stir-fry pulled pork and garlic in 1 Tbsp. oil for 2-3 mins.
3. Add noodles, cabbage, carrot, spring onions and soy sauce, then toss to combine.  Remove from heat.
4. To make spring rolls, take a wrapper, place on bench with pointed end down and put 2 heaped spoons of mixture into the bottom third of the wrapper.
5. Roll the bottom up then fold in the sides and continue to roll tightly.
6. Repeat until all the mixture has been used.
7. Add oil to a deep fry-pan or deep fryer. Heat to 180⁰C and deep-fry spring rolls in batches until all cooked. Place spring rolls onto paper towel to drain.
8. In a small bowl add chilli, palm sugar, vinegar and fish sauce, then stir until the sugar has dissolved.
9. Serve and enjoy!

TIP:  Cover spring roll wrappers with a damp cloth while working on spring rolls so they don’t dry out.