1/2 lb (225 g) lean ground pork

3 cups (750 ml) green cabbage, thinly sliced (about 1/4 cabbage)

1 large onion, finely chopped

2 carrots, peeled and grated

3 tablespoons (45 ml) canola oil

1/4 cup (60 ml) fish sauce (nuoc mam)

1 teaspoon (5 ml) Sambal oelek

2 cups (500 ml) crushed and cooked rice vermicelli

10 sheets phyllo dough

1/3 cup (75 ml) canola oil

Pepper

In a large non-stick skillet, brown the meat and vegetables in the oil for 8 to 10 minutes or until the vegetables are tender. Add the fish sauce and sambal oelek and reduce until the sauce is almost dry. Remove from the heat and add the noodles. Stir to combine and season with pepper. Transfer to a bowl and let cool. Refrigerate until mixture is just cool.

With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.

On a work surface, place a sheet of phyllo dough. Brush with oil and cover with second sheet. Brush again with oil. Spread one-fifth of the filling on one of the longer sides. Roll up tightly to form a cylinder and brush with oil. Cut each roll into four or five pieces and place on the baking sheet. Continue with the remaining ingredients. Bake for about 25 minutes or until the rolls are golden brown.

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