Asian Chilli Crisp Spring Roll Salad

Directions

1. To Make Dressing; Combine sugar, seasoning and boiling water in a heatproof jug. Stir until sugar dissolves. Set aside to cool completely. Add fish sauce and lime juice. Stir to combine and set aside.
2. To Make Spring Rolls; Prepare noodles following packet directions. Drain and cut into 5 cm lengths, allow to cool.
3. In a large bowl, combine pork mince, carrot, onion, cabbage, fish sauce remaining seasoning and prepared noodles. Season with salt to taste and then using your hands mix until well combined.
4. Place 1 spring roll wrapper on a flat surface with 1 corner facing you. Cover remaining wrappers with a damp tea towel. Place 1 heaped tablespoon of pork mixture across lower point of wrapper. Fold bottom corner over filling. Roll up firmly, folding in edges. Brush final corner of wrapper with a little egg wash to seal. Place on a tray lined with baking paper. Repeat with remaining wrappers and pork mixture.
5. Pour enough vegetable oil into a wok or large saucepan to reach 8 cm up the side. Heat over MEDIUM-HIGH heat. Deep-fry spring rolls, in batches, for 4 to 5 minutes or until golden and cooked through. Using a slotted spoon, remove from oil and drain on paper towel.
6. To Make Salad; Prepare salad noodles following packet directions. Drain well. Arrange noodles, lettuce, cucumber, mint, basil and optional chilli on a serving platter. Drizzle with a little dressing and serve with the remaining dressing as a dipping sauce with spring rolls.