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Easy Vietnamese Fried Spring Rolls




Easy Vietnamese Fried Spring Rolls





I have always had these served with red leafed lettuce, cilantro, basil, mint, pickled garlic and carrots. Tear ingredients and roll the fried spring roll in lettuce and dip into the sauce.

Ingredients
  • 1 egg
  • 100 g shrimp minced
  • 1/2 cup carrot shredded
  • Soybean oil for frying
  • 10-15 rice paper sheets
  • 100 g pork minced
  • 1/2 cup vermicelli broken into 2 cm pieces
  • 1 pinch salt
  • 100 g shrimp minced2 shallots chopped
  • 1/2 cup mushroom shredded (we used wood ear mushroom)
  • For the Dipping Sauce
  • 2 tbsp sugar
  • 1 clove garlic finely chopped
  • 1 birds eye chilli finely chopped (optional)
  • 2 1/2 tbsp Vietnamese fish sauce
  • 3 tbsp kaffir lime juice or sub with lime or lemon juice
  • 1/4 cup water

Instructions

First Add the pork, shrimp, chopped shallots, mushroom, carrot, vermicelli noodles, egg and salt into a bowl and mix until well combined. For best results, use your fingers to mix evenly.

Then Dab a small amount of water over the rice paper sheet.

Place a small handful of filling near one edge of the rice paper. Fold the paper over the filling. tuck in the sides and continue to roll to the end of the sheet.

Repeat for remaining spring rolls.

Heat the oil over a medium-high heat. Fry the spring rolls for around 5 minutes until golden brown and crispy. Remove from the oil and drain on paper towel.

Combine all ingredients for the dipping sauce in a bowl and stir until the sugar dissolves.

Happy Cooking TimeJ

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