Glass noodle and pork spring rolls

Makes 18 Starters and mains

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Method

Soak the noodles in a bowl of cold water for 10 minutes to soften. Drain, then transfer to a saucepan of lightly salted boiling water and cook for about 4 minutes. Strain, then run under cold water to refresh. Use a pair of scissors to cut the noodles into 2cm lengths.

Put the pork mince in a large bowl and add the chopped noodles, fish sauce, salt, sugar and black pepper. Mix together, then add the garlic, chillies and coriander leaves and mix again.

Heat a small amount of oil in a frying pan over a medium heat. Fry a small ball of meat mixture for a few minutes until cooked.

Taste the cooked meat to check the balance of flavours and adjust if needed, remembering that the dipping sauce will be salty, hot and sour, too.

Use the spring roll wrappers and prepared filling, roll the spring rolls by laying the wrappers on a tea towel, placing 1tbsp of the filling and folding the sides in. Then follow by folding the long end towards you and roll like a cigar. Make it as tight as possible and dab a little water on the edge to seal and press.

Heat the oil to 200C in a heavy pan and fry the spring rolls in small batches for about 4 minutes, moving them around in the pan and turning so they become golden brown all over.

Use a slotted spoon to remove the rolls and place on kitchen paper to absorb any excess oil. Allow the oil to reheat for a minute before cooking the next batch. Serve with some green chilli nahm jim, for dipping.

Green chilli nahm jim dressing

Put the garlic and coriander roots in a pestle and mortar, then pound to a smooth paste. Add the green chillies, 1tsp salt and the sugar and pound again. Add the coriander leaves and continue to pound to a bright green paste.

Add the lime juice and fish sauce. Add 50ml water to loosen the paste and dilute the acidity.

This dressing will keep for 4-5 days in the fridge.