Vietnamese Fried Spring Rolls
Directions
- 1To make the dipping sauce, add hot water, sugar, fish sauce, lime juice, and minced garlic to a bowl.
- 2Mix the ingredients well.
- 3Add finger hot pepper to the sauce.
- 4Combine ground pork, finely chopped shrimp, soaked and chopped glass noodles, finely chopped wood ear mushrooms, julienned carrots, bean sprouts, minced shallot, minced garlic, salt, black pepper, fish sauce, and an extra-large egg in a large bowl.
- 5Mix all the ingredients thoroughly with your hands.
- 6Prepare the rice paper by adding water and rice vinegar to a bowl.
- 7Dip a piece of rice paper into the water-vinegar mixture.
- 8Place a spoonful of the filling mixture onto the softened rice paper.
- 9Fold the rice paper to create a spring roll.
- 10Pour 3 cups of extra light olive oil into a pot and heat to 325°F (163°C).
- 11Carefully place the spring rolls into the hot oil.
- 12Fry the spring rolls until lightly golden.
- 13Increase the oil temperature to 350°F (177°C) and continue frying until the spring rolls are deeply golden and crispy.
- 14Remove the spring rolls from the oil and drain any excess oil.
- 15Cut the spring rolls diagonally and serve with the prepared dipping sauce.
Ingredients
- 0.5 cup hot water
- 3 tbsp sugar
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 4 cloves garlic
- 1 lb ground pork
- 2 oz glass noodles
- 5 tbsp wood ear mushrooms
- 1 cup carrots
- 1 cup bean sprouts
- 4 tbsp shallot
- 0.25 tsp salt
- 0.25 tsp black pepper
- 1 extra large egg
- 6 ounces shrimp
- 16 pieces rice paper
- 1.5 cups water
- 4 drops rice vinegar
- 3 cups extra light olive oil
- 1 tbsp finger hot pepper
Equipment
bowltongschopping boardknifepot
Tips
- Every bite brings you extra crunchiness and the filling inside gives you lots of surprises.
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