- For the Brick Pastry, combine flour and olive oil in a medium bowl and gradually whisk in 1¾ cups water to form a thin batter, with a thin cream consistency. Place a non stick frypan over medium heat. When hot, remove from heat and brush a thin layer of the batter over the pan surface to a diameter of 15 – 20cm, ensuring there are no gaps. Return to the heat and cook until the batter is set and edges begin to lift. Remove cooked pastry from pan and transfer to a tray. Repeat with remaining batter until 12 rounds have been made, keeping pastry rounds separated with baking paper. Cover loosely with cling film to prevent pastry drying out and set aside.
- For the Sweet and Sour Fish Sauce, place the lime juice, fish sauce, vinegar, sugar and salt in a bowl and stir until the sugar has dissolved. Add chilli flakes and shredded carrots and stir to combine. Transfer to a small sauce cup and set aside until serving.
- For the Prawn Filling, place the prawns in a food processor and process until a mousse consistency. Transfer mixture to a bowl, add remaining ingredients, except egg, and mix to combine.
- Place a tablespoon of prawn filling onto a brick pastry round. Fold in each side then roll into a cigar shape, sealing the overlapping flap with beaten egg. Repeat with remaining filling and rounds to make 12 spring rolls.
- To serve, place vegetable oil in a wok or saucepan and heat to 180C.
- Carefully lower spring rolls into preheated oil and fry until golden and crispy. Remove from oil and drain on a paper towel.
- Place the lettuce cups on the serving plates and top with bean shoots, Vietnamese mint, and coriander leaves. Add spring rolls, stacked on top of each other and serve with Sweet and Sour Fish Sauce.