Spring Rolls in Lettuce


  • 50 g Dried mung bean vermicelli
  • 2 tablespoons Black fungus
  • 500 g Shrimps
  • 20 sheets Rice paper wrappers
  • 150 g Pork (minced)
  • 4 Spring onions (scallions), chopped
  • 45 g Bean sprouts, roughly chopped
  • 1 teaspoon Sugar
  • 1 Egg, beaten
  • 2 tablespoons Oil for deep frying
  • 20 Lettuce leaves
  • 90 g Bean sprouts, extra, scraggly ends removed
  • 20 g Fresh mint leaves


  1. Place the vermicelli and fungus in separate heatproof bowls. Cover with hot water and soak for 10 minutes, or until soft. Drain both, and chop the fungus roughly. 
  2. Peel and devein the shrimps, finely chop the shrimp meat. 
  3. Using a pastry brush, brush both sides of each rice paper wrapper liberally with water. Allow to stand for 2 minutes or until they become soft and pliable. Stack the wrappers on a plate. Sprinkle over a little extra water and cover the plate with plastic wrap to keep the wrappers moist until needed. 
  4. Combine the vermicelli, fungus, shrimp meat, pork minced, spring onion, bean sprouts, sugar, and salt and pepper to taste in a bowl. Stir well. 
  5. Place 1 tablespoon of the filling along the base of a wrapper. Fold in the sides, roll the wrapper up tightly and brush the seam with egg. 
  6. Repeat with the remaining wrappers and filling. 
  7. Press the rolls with paper towels to remove any excess water. 
  8. Heat 4 to 5 cm oil in a pan until moderately hot. 
  9. Add the spring rolls, in batches and cook for 2 to 3 minutes or until dark golden brown. 
  10. Drain on paper towels. 
  11. Place a spring roll in each lettuce leaf, top with 1 tablespoon bean sprouts and 2 mint leaves, and roll up to form a neat parcel. 
Serve with Nuoc Cham dipping sauce.