Vietnamese spring rolls with pineapple nuóc châm

You can’t beat the crunch of a spring roll. Inspired by the Vietnamese classic, this version comes wrapped in layers of freshness – soft butter lettuce, fragrant herbs and a zingy nuóc châm brightened with pineapple for a modern twist.

• 25 small spring roll wrappers
• Vegetable oil, for frying
• 1 butter lettuces, leaves separated
• 150 gm bean sprouts
• Mixed soft herbs such as Vietnamese mint, Thai basil, perilla and mint

• 20 gm dried wood-ear mushrooms
• 45 gm dried mung bean vermicelli noodles
• 450 gm minced pork
• 2 banana shallots, finely diced
• 75 gm carrot, finely grated
• 50 gm water chestnuts, diced
• 20 gm peeled ginger, finely grated
• 3 garlic cloves, crushed
• 1 egg white
• 2 tbsp fish sauce
• 3 tsp soy sauce
• ¼ tsp ground white pepper

• 1 garlic clove, chopped
• 3 birdseye chillies, chopped
• 90 gm (½ cup) diced pineapple
• 60 ml (¼ cup) lime juice
• 2 tbsp fish sauce
• 1 tbsp grated palm sugar