Vietnamese Spring Rolls

Navigation: Main page » Miscellaneous

 Print this page Share your recipe. Click here

Author: kimdimsum

• 50g cellophane noodles
• 2 cups hot water
• 2 tbsp dried black fungus
• 20-25 cups rice paper wrappers
• 150g mince pork
• 250g raw prawn meat
• 4-5 spring onions, chopped
• 1/2 cup bean sprouts, chopped
• 1 egg, beaten
• salt and pepper, to taste
• 1 tsp sugar
• oil, for deep frying
• 20 lettuce leaves
• 1 cup mint leaves
• 1 cup bean sprouts

Dipping Sauce

• 2 tbsp fish sauce
• 1 tsp soft brown sugar
• 2 tbsp cold water
• 1 tsp chopped chilli
• 2 tbsp chopped coriander

PROCEDURE

1. Soak the noodles and fungus separately in hot water for about 10 minutes or until soft
2. Drain and finely chop the fungus
3. Put some warm water on a plate and place one piece of rice paper wrapper on at a time to moisten.
4. Allow to stand for a few minutes, until soft and pliable.
5. Finely chop the prawn meat and combine it with the mince pork, bean sprouts, spring onion, sugar, salt, pepper, noodles and fungus in a bowl. Stir well.
6. Place about a tbsp of filling along the base of the wrapper. Fold in sides and roll up tightly. Brush the seam with egg and place on a tray. Repeat with the remaining wrappers and filling
7. Press the rolls with paper towels to remove any excess water. Heat 4-5 cm oil in a pan; add the spring rolls in batches and cook for 2-3 minutes or until dark golden brown. Drain on paper towels
8. Place a spring roll in each lettuce leaf, top with 1 tablespoon bean sprouts and 2 mint leaves. Roll up to form a neat parcel. Serve with dipping sauce

Dipping Sauce

1. Combine the fish sauce, cold water, brown sugar, chilli and coriander in a bowl
2. Stir well

Note: Rice paper wrappers are dry and abrittle until they are moistened with water. Keep them stacked up so that they stay moist and work with one a a time.