Crunchy Vietnamese Spring Rolls

shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu is a plant-based protein, while cooked chicken is often less expensive than shrimp.

pork

🥗Healthier: lean turkey

💰Cheaper: ground beef

Lean turkey is lower in fat, and ground beef is typically more affordable.

Soak mung bean vermicelli in hot water and roughly chop it.

Finely chop soaked wood ear fungus (or substitute with any dried mushroom).

Grate carrot and add it to the mixture.

Combine chopped garlic, wood ear fungus, grated carrot, and fatty minced pork in a bowl.

Add about 1 tablespoon of fish sauce, a pinch of salt, sugar, and white pepper to the mixture and mix well.

Prepare a bowl of hot water for soaking rice flour spring roll pastries.

Swivel the pastry in the hot water until it becomes pliable, then place it on a board.

Add roughly a couple of tablespoons of filling in a cylindrical shape to the center of the pastry.

Roll the pastry tightly from the bottom, tucking in the sides as you go to seal the filling inside.

Continue rolling tightly to ensure no air pockets are left inside the spring roll.

Heat oil in a wok to around 170 to 180 degrees Celsius for frying.

Carefully add 3 or 4 spring rolls to the hot oil, ensuring they don't stick together.

Fry for 3 to 4 minutes on medium heat until the spring rolls are sealed and cooked through.

Remove the spring rolls and place them on a tray with a grill underneath to drain excess oil.

Increase the heat to medium-high for the second fry, cooking for about 1 minute until crispy and slightly browned around the edges.

Remove the spring rolls from the oil and check for crispiness by tapping the edges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens