Spring Rolls Recipe
Spring Rolls is made with a savory filling of minced pork, shrimp, vegetables, and vermicelli noodles, wrapped in thin rice paper and deep-fried until golden and crispy
Ingredients:
- Rice paper wrappers
- Minced pork
- Shrimp, peeled and deveined
- Vermicelli noodles, cooked and drained
- Carrots, julienned
- Bean sprouts
- Wood ear mushrooms, rehydrated and finely chopped
- Shallots, finely chopped
- Garlic, minced
- Eggs
- Salt and pepper
- Vegetable oil, for frying
- Lettuce leaves
- Fresh herbs (such as mint, cilantro, and Thai basil)
- Dipping sauce (such as nuoc cham or hoisin peanut sauce)
Instructions:
- In a large bowl, combine the minced pork, shrimp, cooked vermicelli noodles, julienned carrots, bean sprouts, chopped wood ear mushrooms, shallots, and minced garlic.
- Season the mixture with salt and pepper to taste, and mix well to combine.
- In a small bowl, beat the eggs and add them to the filling mixture, stirring until everything is evenly coated.
- To assemble the spring rolls, dip a rice paper wrapper into warm water for a few seconds until it becomes pliable.
- Place a spoonful of the filling mixture onto the bottom third of the rice paper wrapper.
- Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to enclose the filling.
- Heat vegetable oil in a deep fryer or large pot to 350°F (180°C).
- Carefully place the spring rolls into the hot oil, a few at a time, and fry until golden brown and crispy, about 3-4 minutes.
- Remove the spring rolls from the oil and drain on paper towels.
- Serve the crispy Vietnamese spring rolls hot, alongside fresh lettuce leaves, herbs, and dipping sauce of your choice.