Crispy Rice Paper Rolls

250g minced beef, chicken, pork, or turkey

1 bundle Rice noodles (soaked in boil water 5 minutes + drained)

1 carrot, finely chopped

1 zucchini, finely chopped

1 green onion, finely sliced

1 tablespoon soy sauce

1 tablespoon char sui sauce

12 Rice paper sheets

Olive oil and sesame oil for pan-frying

Salt, pepper, soy sauce, black vinegar, or any seasoning you like

Serve with steamed greens

1. Heat a pan with a drizzle of oil. Add mince and break it up as it cooks. Add chopped veggies and cook until softened. Stir in soy sauce and char sui sauce - season with salt and pepper.

2. Add soaked rice noodles (chopped roughly so they're shorter).

3. Mix everything together and let it cool slightly.

4. Dip 1 sheet into warm water for just a few seconds. Lay on a board or plate. Add a spoonful of filling near the bottom edge. Fold sides in, then roll up tightly like a burrito. Repeat until the filling is finished.

5. Clean out fry plan and add a little more olive oil and sesame oil - enough to coat the pan. Place over medium-high heat. Gently place rolls in the pan — seam side down first. Cook, turning every couple of minutes, until golden and crisp all over. Let them rest for 2–3 minutes (they crisp up more as they cool). Serve with steamed greens and dipping sauce of your choice.

Lara x