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Vietnamese Meatballs in Rice Paper Wraps

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“something different with rice paper wraps”
READY IN:
20mins
SERVES:
4
YIELD:
20 rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Form the paste into 20 small balls and coat with flour or cornflour.
  3. Heat the oil in a wok to medium-hot.
  4. Deep fry meatballs for about 2 minutes until golden.
  5. Soften rice paper in hot water and then spread it out on paper towel.
  6. Add a few meatballs, some lettuce, a little softened vermicelli and a mint leaf.
  7. Fold the rice paper and serve with dipping sauce.

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