Vietnamese Meatballs In Rice Paper Wraps

• 0.5 (125 g) package trident rice vermicelli, softened in hot water
• 450 g diced lean pork
• 1 spring onion, chopped (white part only)
• 1 garlic clove, peeled
• 1 1/2 tablespoons trident stir-fry fish sauce
• cornflour or plain flour
• 2 -3 cups oil, for deep-frying
• 20 sheets rice paper, circles (1/2 packet of Trident Rice Paper Roll Kit)
• 20 small lettuce leaves
• 1 bunch of fresh mint

1. Grind the pork, spring onion, garlic, Trident Stir-Fry Fish Sauce and a pinch of salt and pepper to a smooth paste in a food processor.
2. Form the paste into 20 small balls and coat with flour or cornflour.
3. Heat the oil in a wok to medium-hot.
4. Deep fry meatballs for about 2 minutes until golden.
5. Soften rice paper in hot water and then spread it out on paper towel.
6. Add a few meatballs, some lettuce, a little softened vermicelli and a mint leaf.
7. Fold the rice paper and serve with dipping sauce.

trident rice vermicelli, lean pork, spring onion, garlic, fish sauce, cornflour, oil, rice, mint

Taken from www.food.com/recipe/vietnamese-meatballs-in-rice-paper-wraps-309126 (may not work)