Directions

To Make

1. To make the dipping sauce, combine 4 tbsp Squid Brand Fish Sauce, hot water, sugar, garlic, lime juice, rice wine vinegar and chilli in a small bowl and whisk until sugar has dissolved. Set aside in the fridge.
2. Strain noodles and cut them into 2-3cm lengths. To make the filling, in a large mixing bowl, add noodles, pork mince, ginger, shallot, 1 tbsp Squid Brand Fish Sauce, soy sauce, coriander, egg white, lime leaves, sugar, salt and white pepper, mix well.
3. Lay a spring roll sheet with a corner closest to you on a clean work surface. Place 2 heaped tbsp of pork mix diagonally along the bottom third of the sheet. Fold in sides, then roll up from bottom to top to enclose filling. Brush the opposite corner with a little water and press to seal. Repeat with the remaining sheets and filling.
4. Preheat the air fryer to 200°C. Spray spring rolls with oil. Place in the basket of the air fryer and cook, turning halfway through cooking, for 15 mins or until golden.
5. Serve spring rolls with lettuce cups, carrots, spring onions, herbs and dipping sauce.