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Deep Fried Vietnamese Spring Rolls


By Le's Little Kitchen (Visit website)



These are the only type of spring rolls I LOVE to eat! So it was only a matter of time until I decided to learn how to make it. With the help of my boyfriend, I made these for the first time the other day. These are very time consuming so I suggest you enlist help from someone just to cut the prep time down a bit.                                                                                                                                                                                                                                                                                         

I followed this recipe for the filling, with slight changes:
(due to the amount of mince I was using)


Spring Rolls Filling


Ingredients
500g pork mince
300g shrimps, deveined and minced (just mince them in a food processor)

There's suppose to be crab meat with this too but I didn't have any
3 carrots, peeled and finely chopped
1 big onion, brunoise (didn't have any shallots)
3 garlic cloves, minced
150g dried & thinly sliced shitake mushrooms   (I couldn't find wood ear fungus)
1 packet vermicelli noodles
2 egg whites
4 Tbsp fish sauce
2 Tbsp ground white pepper
2 tsp sugar
2-3 tsp salt


Soak the mushrooms in water until soft. Make sure that you dry them thoroughly by squeezing as much water out as you can. Soak the vermicelli noodles in hot water until soft. Drain and cut the noodles in 3 inch lengths.


Combine all the ingredients together, I find that using your hands (make sure they are clean) is the best way to do this. 


Wrapping


The best explanation for this is to follow their visual guides:


Use a packet of rice paper spring roll wrappers for these. Just make sure you wrap them nice and tight or you'll end up with some bursting when you fry them. Eventually you will end up with this:




The last thing you need to do for this is to fry them! Heat a large pan or wok with a considerable amount of oil. Make sure that the oil is very hot before you place the spring rolls. Each takes about 3-4 minutes to cook,  depending on their sizes.






Spring Roll Sauce












I got this recipe from:


(again with slight alterations)


Ingredients
1/4 cup sugar
3 Tbsp fish sauce
2 Tbsp rice wine vinegar
2 garlic cloves, crushed
1 chili, sliced


Whisk all the ingredients in a bowl until the sugar dissolves. Let it stand for at least 30 minutes. Serve with the spring rolls.


I usually wrap mine with a piece of lettuce before I dip it into the sauce. Very niiiiice :)




Vietnamese Spring Rolls on FoodistaVietnamese Spring Rolls




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