Spring rolls
These crispy spring rolls are perfect on their own or with rice vermicelli and fresh herbs, with a tangy dipping fish sauce on the side.
Ingredients
- 100 g ground pork
- 100 g prawn, peeled and deveined
- 50 g yam, julienned
- 50 g black fungus mushroom, rehydrated and drained
- 50 g minced shallot
- 2 tsp sugar
- 1 ½ tsp salt
- 1 tsp fish sauce
- Ground pepper
- Spring roll wrappers (or rice paper)
- Oil (for frying)
Instructions
- Coarsely pulse the prawn in a food processor or pound them with a pestle and mortar. The point is not to overdo so you can taste different textures in the filling.
- Combine all other filling ingredients thoroughly, season with 2 tsp of sugar, 1 ½ tsp of salt, 1 tsp of fish salt, a good amount of ground pepper. Mix in the prawn last and gently combine with the rest.
- Let the filling rest for an hour before wrapping.
- And ready, set, roll! Spread out about 1 1/2 tbsp of filling at the lower 3/4 of the wrapper, leave some space on the 2 sides. Once you fold the sides, start rolling from below
- My first few pieces were usually uneven (too much or too little filling, not tight enough), but once my hands get used to the rhythm, the spring rolls also get a tiny bit better. Still, my aunt and my mom are the best at producing spring rolls that taste like home and look like factory-made.Heat up the oil until when you stick in a chopstick and see small bubble around the end. The oil should cover 3/4 of the spring rolls. Fry until the color turns golden brown.
Notes
- I know the majority of Vietnamese spring rolls are made with the translucent type of rice paper but after trying many times, our family switched to these wrappers as they absorb less oil and remain crispy longer.
- Fancy a seafood flavor? You're welcome to mix in crab meat, it's best to keep it in chunks, yummy!