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Ingredients
- Serves 8 people
12 rice paper rounds (6-inch diameter)
170 g chicken (minced)
110 g raw shrimp (peeled, deveined and finely minced)
¼ cup dried wood ear fungus (soaked to soften and minced) - substitue with shiitake mushroom
30 g glass noodles (soaked in warm water to soften and cut into 2-inch lengths)
½ cup carrot (julienned)
½ cup mang guang (turnip) - julienned
⅓ cup spring onion (julienned)
2 sprig mint
1 tbsp lime juice
1 tsp big red chilli (sliced)
½ tsp garlic (minced)
½ tsp sugar
2 tsp soy sauce
¼ cup water
2 tbsp fish sauce
2 tbsp fish sauce
¼ tbsp black pepper
1 tbsp brown sugar
1 tsp salt
vegetable oil
Recipe Courtesy of
Asian Food Network
Asian Food Network
Fried Vietnamese Spring Rolls
Versatile as party food or an appetizer, this crispy and savory Vietnamese-inspired snack paired with its dipping sauce is perfect for both adults and kids!
- Hard
- 45 min
- 35 min
- 15 min
- 7 steps
- 21 Ingredients
- Hard
- 7 steps
- 21 Ingredients
- 45 min
- 35 min
- 15 min
Instructions
-
Toss vegetables in salt
- In a bowl, toss chopped carrot, mang guang, spring onions and 1 tsp salt until well mixed. Set aside for 20 minutes.
-
Remove liquid from vegetables
- After 20 minutes, use hands to squeeze out excess liquid and discard the liquid.
- Place vegetable back into mixing bowl.
-
Add noodles, meats and seasoning
- Add wood ear fungus, cellophane noodles, minced chicken, minced shrimp, ½ tsp sugar, 2 tsp soy sauce and ¼ tbsp black pepper. Mix well and set aside.
- You can replace minced chicken with minced pork
-
Wet rice paper round
- Fill a large bowl with water. Dip 1 rice paper round into water bowl until fully moistened and softened.
- Place rice paper round on a clean flat work surface.
-
Roll spring rolls
- Place about 1tbsp filling in center and take the edge closest to you and fold over filling.
- Fold in left and right sides and continue rolling away from you.
- Repeat with remaining rice paper rounds and filling.
-
Deep-fry spring rolls
- In a pot, heat up vegetable oil for deep-frying spring rolls. Once oil is hot, add a few rolls at a time, turning occasionally.
- Fry for 10 minutes or until lightly browned.
- Remove from oil and place spring rolls on a paper towel-lined plate.
-
Make dipping sauce
- In a bowl, add ¼ cup water, 2 tbsp fish sauce, 1 tsp rice vinegar, 1 tbsp lime juice, sliced large red chili, 1 sprig mint leaves, minced garlic and 1 tbsp brown sugar.
- Mix until sugar dissolves.
| You can freeze spring rolls to use for a later date, it can last up to 2 weeks in the freezer
Plate and Serve!
Place spring rolls onto serving plate and serve hot with dipping sauce on the side.
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Ingredients
- Serves 8 people
-
12 rice paper rounds (6-inch diameter)
-
170 g chicken (minced)
-
110 g raw shrimp (peeled, deveined and finely minced)
-
¼ cup dried wood ear fungus (soaked to soften and minced) - substitue with shiitake mushroom
-
30 g glass noodles (soaked in warm water to soften and cut into 2-inch lengths)
-
½ cup carrot (julienned)
-
½ cup mang guang (turnip) - julienned
-
⅓ cup spring onion (julienned)
-
2 sprig mint
-
1 tbsp lime juice
-
1 tsp big red chilli (sliced)
-
½ tsp garlic (minced)
-
½ tsp sugar
-
2 tsp soy sauce
-
¼ cup water
-
2 tbsp fish sauce
-
2 tbsp fish sauce
-
¼ tbsp black pepper
-
1 tbsp brown sugar
-
1 tsp salt
-
vegetable oil
Nutrition
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