How To Make Vietnamese Spring Rolls | Fresh, Light & Healthy | Chef Tatung’s Simpol Recipe

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 the saut noodles or glass noodles in hot water.

Cut wood ear mushrooms into thin pieces.

Chop shrimp and add to the mixture.

Grate 1 carrot and add to the bowl.

Add sink or hikama or turnip or taro to the mixture.

Drain excess water from soaked saut noodles and cut into small pieces.

Combine ground pork, shrimp, grated carrot, wood ear mushrooms, sink, and saut noodles in a bowl.

Add minced onions, minced garlic, patis, brown sugar, oyster sauce, and Maggi magic syrup to the mixture.

Add 2 eggs to the mixture.

Mix everything together, ensuring hands are clean and pork is chilled.

Add 2 to 3 tablespoons of corn starch and blend everything.

Prepare a plate with water and a damp cloth for wrapping.

Wet the rice paper spring roll wrapper in the water.

Place a spoonful of filling on the wrapper and begin to roll.

Tuck in the sides and complete the roll.

Heat oil in a pan to medium high and fry the spring rolls until crispy.

Prepare the dipping sauce by combining vinegar or lime juice, water, Thai patis, brown sugar, garlic, and chopped chilies.

Serve the spring rolls with fresh mint or Thai basil on the side.

Cut the spring rolls in half and arrange on a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens