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Posts Tagged ‘spring rolls’

There are many variations in spring roll recipes. This one originates from Vietnam and makes truly excellent spring rolls. The spring roll shells or pastry sheets used in this recipe are quite large and so are cut into quarters.

Vietnamese Spring Rolls

Ingredients:

1 pkt spring roll shells – quartered

Filling:
1 kg finely minced lean pork
3 cloves garlic – finely minced (or crushed)
250 g carrot – grated
8 dried mushrooms – soak and sliced finely
2 medium onions -  finely minced
1 cup soaked mung bean vermicelli
2 ¹/₂ Tbsp sugar
1 ¹/₂ tsp salt
¹/₂ tsp pepper
oil for deep frying
a little plain flour and water made into a paste

Sauce

6 Tbsp Fish sauce
2 Tbsp sugar
juice of 2 lemons
6 Tbsp water
3 cloves garlic – finely minced
2 red chillies – finely chopped
1 small carrot – cut into fine julienne strips

Method:

1. Soak the dried mushrooms in hot water until soft then drain and slice finely.
2. Mix all of the sauce ingredients together in a bowl until sugar is completely dissolved and let stand for around 30 minutes.
3. While the sauce is standing, mix all filling ingredients together in another bowl.
4. Take approximately 1 tablespoon of mixture and roll up in shell.
5. Seal the edges with the paste made from water and flour
6. Deep fry in hot oil until golden brown (around  7 minutes).
7. Serve with the sauce as a dip

Variations

If you don’t have mung bean vermicelli, you can substitute rice vermicelli.