Vietnamese Spring Rolls
These spring rolls are great to whip up for a party, or as a crispy topping for Vietnamese noodle salads.
- 4 garlic cloves
- 1 medium onion
- 4 spring onions ((leaves only))
- 1 cups grated carrots
- 1 tsp pepper
- 1/2 tbsp salt
- 250 grams prawn (peeled and deveined)
- 50 (8-inch) square frozen spring roll pastry wrappers
- 500 grams ground pork
- 1 medium egg yolk, lightly beaten
- 4 cups vegetable oil
For _nuoc Cham_ dipping sauce
- 1 cup water
- ½ cup fish sauce (from Phu Quoc) (or any fish sauce)
- ½ cup white sugar
- 2 garlic cloves (minced)
- 2 teaspoons fresh lime juice ( (optional))
- 2 fresh Thai chilies
- 1/2 cup grated carrots
- Iceberg lettuce leaves
- fresh mint
- Vietnamese mint leaves
- grated carrots
- bean sprout
Medium bowl mix the pork with all ingredients and set aside for about 30 minutes.
For folding the wrapper, place the spring roll wrapper on a flat surface so that a corner is facing toward you. Use about 1/2 spoonfuls of the mixture per spring roll, and spoon it about 2 inches from the corner that is closest to you.
Roll it over once, and, like you’re making a burrito, fold over both sides.
Continue rolling it into a log shape. With your fingers, brush a bit of the egg onto the corner of the wrapper that is farthest from you to seal it.
Place each spring roll on a tray. This spring roll recipe makes about 40 to 50 pcs in total.
To fry the spring rolls, fill a small pot with oil until it’s 3 to 4 inches deep. Heat the oil slowly over medium heat until it reaches 325 degrees.
Gently add the spring rolls one at a time, frying in small batches. Carefully roll them in the oil so they cook evenly until golden brown and transfer them to a plate lined with paper towels.
Prepare the dipping sauce by adding all ingredients to a small saucepan. Mix and heat until just simmering and pour into a small bowl.
8. Serve your homemade spring rolls hot with the dipping sauce!
