King prawns, minced pork and crunchy vegetables in crispy spring roll pastry, served with a hot and sour dip.
Zest and juice the lime. Finely dice the chilli. Pick and finely chop the Thai basil and the coriander. Set aside two thirds of the fresh herbs to be used in the spring roll filling.
Whisk together the lime juice, zest, chilli, fish sauce, palm sugar and the remaining third of basil and coriander.
Peel and de-vein the prawns and then finely chop. Wash the beansprouts. Place the noodles in a bowl and cover with boiling water. Leave to soften. Place the pork, prawns and curry paste in a bowl and mix together. Beat the egg.
Place a sheet of pastry onto your work surface. Roll a handful of the pork and prawn mixture into the shape of a sausage and place in the centre of the pastry. Add beansprouts, noodles and a sprinkling of basil and coriander. Brush the edges of the pastry with beaten egg and then fold the bottom of the pastry sheet over the filling. Fold in the sides and then roll up the rest of the pastry to complete the roll.
Repeat to make 12 spring rolls.
Heat the oil to 180'C in a deep fat fryer or a deep saucepan. Fry the rolls for 4-5 minutes or until golden brown in colour. Whilst they are cooking, finely slice the lettuce. Once cooked, place on kitchen paper to allow any excess oil to drain away.
Arrange the sliced lettuce in the centre of the plate and drizzle a little of the dipping sauce on top. Place the spring rolls on top and serve with a ramekin of the dipping sauce.
«Pork and prawns work very well as a combination, try using them in a stir fry. »