Fried Vietnamese Spring Rolls
- Difficulty: Hard
- Preparation: 45 min
- Cook: 35 min
- Clean up: min
- Steps: 7 steps
- 21 Ingredients
- Difficulty: Hard
- Steps: 7 steps
- 21 Ingredients
- Preparation: 45 min
- Cook: 35 min
- Clean up: min
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Instructions
1. Toss vegetables in salt
In a bowl, toss chopped carrot, mang guang, spring onions and 1 tsp salt until well mixed. Set aside for 20 minutes.
2. Remove liquid from vegetables
After 20 minutes, use hands to squeeze out excess liquid and discard the liquid.
Place vegetable back into mixing bowl.
3. Add noodles, meats and seasoning
Add wood ear fungus, cellophane noodles, minced chicken, minced shrimp, ½ tsp sugar, 2 tsp soy sauce and ¼ tbsp black pepper. Mix well and set aside.
You can replace minced chicken with minced pork
4. Wet rice paper round
Fill a large bowl with water. Dip 1 rice paper round into water bowl until fully moistened and softened.
Place rice paper round on a clean flat work surface.
5. Roll spring rolls
Place about 1tbsp filling in center and take the edge closest to you and fold over filling.
Fold in left and right sides and continue rolling away from you.
Repeat with remaining rice paper rounds and filling.
6. Deep-fry spring rolls
In a pot, heat up vegetable oil for deep-frying spring rolls. Once oil is hot, add a few rolls at a time, turning occasionally.
Fry for 10 minutes or until lightly browned.
Remove from oil and place spring rolls on a paper towel-lined plate.
7. Make dipping sauce
In a bowl, add ¼ cup water, 2 tbsp fish sauce, 1 tsp rice vinegar, 1 tbsp lime juice, sliced large red chili, 1 sprig mint leaves, minced garlic and 1 tbsp brown sugar.
Mix until sugar dissolves.
| You can freeze spring rolls to use for a later date, it can last up to 2 weeks in the freezer
Plate and Serve!
Place spring rolls onto serving plate and serve hot with dipping sauce on the side.
