Vietnamese Fried Spring Rolls

80 mins
Serves 16
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Directions

  1. 1To make the dipping sauce, add hot water, sugar, fish sauce, lime juice, and minced garlic to a bowl.
  2. 2To make the dipping sauce, add hot water, sugar, fish sauce, lime juice, and minced garlic to a bowl.
  3. 3To make the dipping sauce, add hot water, sugar, fish sauce, lime juice, and minced garlic to a bowl.
  4. 4Mix the ingredients well.
  5. 5Mix the ingredients well.
  6. 6Mix the ingredients well.
  7. 7Add finger hot pepper to the sauce.
  8. 8Add finger hot pepper to the sauce.
  9. 9Add finger hot pepper to the sauce.
  10. 10Combine 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.
  11. 11Combine 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.
  12. 12Combine 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.
  13. 13Mix all the ingredients thoroughly with your hands.
  14. 14Mix all the ingredients thoroughly with your hands.
  15. 15Mix all the ingredients thoroughly with your hands.
  16. 16Prepare the rice paper by adding water and rice vinegar to a bowl.
  17. 17Prepare the rice paper by adding water and rice vinegar to a bowl.
  18. 18Prepare the rice paper by adding water and rice vinegar to a bowl.
  19. 19Dip a piece of rice paper into the water-vinegar mixture.
  20. 20Dip a piece of rice paper into the water-vinegar mixture.
  21. 21Dip a piece of rice paper into the water-vinegar mixture.
  22. 22Place a spoonful of the filling mixture onto the softened rice paper.
  23. 23Place a spoonful of the filling mixture onto the softened rice paper.
  24. 24Place a spoonful of the filling mixture onto the softened rice paper.
  25. 25Fold the rice paper to create a spring roll.
  26. 26Fold the rice paper to create a spring roll.
  27. 27Fold the rice paper to create a spring roll.
  28. 28Pour 3 cups of extra light olive oil into a pot and heat to 325°F (163°C).
  29. 29Pour 3 cups of extra light olive oil into a pot and heat to 325°F (163°C).
  30. 30Pour 3 cups of extra light olive oil into a pot and heat to 325°F (163°C).
  31. 31Carefully place the spring rolls into the hot oil.
  32. 32Carefully place the spring rolls into the hot oil.
  33. 33Carefully place the spring rolls into the hot oil.
  34. 34Fry the spring rolls until lightly golden.
  35. 35Fry the spring rolls until lightly golden.
  36. 36Fry the spring rolls until lightly golden.
  37. 37Increase the oil temperature to 350°F (177°C) and continue frying until the spring rolls are deeply golden and crispy.
  38. 38Increase the oil temperature to 350°F (177°C) and continue frying until the spring rolls are deeply golden and crispy.
  39. 39Increase the oil temperature to 350°F (177°C) and continue frying until the spring rolls are deeply golden and crispy.
  40. 40Remove the spring rolls from the oil and drain any excess oil.
  41. 41Remove the spring rolls from the oil and drain any excess oil.
  42. 42Remove the spring rolls from the oil and drain any excess oil.
  43. 43Cut the spring rolls diagonally and serve with the prepared dipping sauce.
  44. 44Cut the spring rolls diagonally and serve with the prepared dipping sauce.
  45. 45Cut the spring rolls diagonally and serve with the prepared dipping sauce.

Ingredients

  • 0.5 cup hot water
  • 0.5 cup hot water
  • 0.5 cup hot water
  • 3 tbsp sugar
  • 3 tbsp sugar
  • 3 tbsp sugar
  • 3 tbsp fish sauce
  • 3 tbsp fish sauce
  • 3 tbsp fish sauce
  • 3 tbsp lime juice
  • 3 tbsp lime juice
  • 3 tbsp lime juice
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 1 lb ground pork
  • 1 lb ground pork
  • 1 lb ground pork
  • 2 oz glass noodles
  • 2 oz glass noodles
  • 2 oz glass noodles
  • 5 tbsp wood ear mushrooms
  • 5 tbsp wood ear mushrooms
  • 5 tbsp wood ear mushrooms
  • 1 cup carrots
  • 1 cup carrots
  • 1 cup carrots
  • 1 cup bean sprouts
  • 1 cup bean sprouts
  • 1 cup bean sprouts
  • 4 tbsp shallot
  • 4 tbsp shallot
  • 4 tbsp shallot
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 1 extra large egg
  • 1 extra large egg
  • 1 extra large egg
  • 6 ounces shrimp
  • 6 ounces shrimp
  • 6 ounces shrimp
  • 16 pieces rice paper
  • 16 pieces rice paper
  • 16 pieces rice paper
  • 1.5 cups water
  • 1.5 cups water
  • 1.5 cups water
  • 4 drops rice vinegar
  • 4 drops rice vinegar
  • 4 drops rice vinegar
  • 3 cups extra light olive oil
  • 3 cups extra light olive oil
  • 3 cups extra light olive oil
  • 1 tbsp finger hot pepper
  • 1 tbsp finger hot pepper
  • 1 tbsp finger hot pepper

Equipment

bowltongschopping boardknifepot

Tips

  • Every bite brings you extra crunchiness and the filling inside gives you lots of surprises.