Vietnamese spring rolls
Prep time: 30 mins
Cooking time: 15 mins
1. For the filling: process shallots, garlic, green onion and chicken in a food processor until the chicken is finely ground. Add prawns, fish sauce and black pepper; process until smooth. Transfer to a bowl and stir in the noodles.
2. Spread rice papers and put 2 tsp of the filling across the wider part of each wedge. Roll each rice paper and tuck in both sides, squeezing to ensure no trapped air. Heat oil in a wok and fry spring rolls in batches for 5 mins. Drain, garnish with coriander leaves and serve hot with the dip.