One of the most common, and delicious dishes you’ll find around Vietnam is the Deep Fried Spring Roll. Crunchy on the outside, with a burst of moist flavor on the inside, you’ll find it difficult not to add these to your meal. The following is a quick and simple recipe that we acquired during our cooking class on the Paradise Luxury Cruise in Halong Bay. Before you start, you’ll need to know what you need.
Prep Time: 20 minutes
Cook Time: 25 minutes
- Carrot – 150 g
- Onions – 50 g
- Spring Onions – 30 g
- Shallot – 30 g
- Vermicelli – 50 g
- Mushroom – 30 g
- Dry mushroom – 30 g
- Egg yolks – 2
- Garlic – 20 g
- Herbs (of your choice, but most often coriander) – 50 g
- Fish sauce – 20 ml
- Salt and pepper to taste
- Pork Meat – 500 g (We will be using Pork for this recipe, but you can also use steak, chicken, or tofu)
- Rice Paper – 200 g
And of course the sauce for dipping…
- Fish Sauce – 2 tbsp.
- Sugar – 2 tbsp.
- Lemon Juice – 2 tbsp.
- (optional ingredients)
- Herbs (coriander)
Once you have a table of ingredients, you’re ready to start!
Step 1: Create the filling. In a bowl, combine the pork, herbs, garlic, carrot, onions, spring onions, shallots, vermicelli, mushroom, dry mushroom, and salt and pepper. Make sure all ingredients are evenly mixed together.
Step 2: Roll up the filling!
Preparing the Rice Paper – Before adding the filling to the rice paper, dip the rice paper in water to wet both sides. After it is dampened, brush some of the egg whites on the side that will be on the inside with the filling.
Once the rice paper is prepared, take a couple tablespoons (or the amount you think will easily roll up in the paper), and place it in the center of the rice paper.
HOW TO ROLL!
Treat the spring roll like a sandwich wrap. Mold the filling on the third of the paper closer to you. Start rolling up the paper until about half way across. At the half way mark, fold both outer sides in, on top of the filling. Then continue and roll the rest right up!
Step 3: Fry it up! In a sauce pan, heat up several table spoons of oil. (if you want to stick these in a deep-fryer, that will work too!) Once the oil starts to bubble, place the spring rolls into the sauce pan. Continue to roll the spring rolls as they cook to make sure all sides become golden brown. Depending on how many you cook at once, this should take from 15 – 25 minutes. After they look too good not to eat, let them cool off on a paper towel to absorb the excess oil.
Create the dipping sauce to your liking, and then dive in!
Feel free to throw in your own flavors, or take out garnishing that you don’t feel is necessary. Now take a stab at becoming a Vietnamese chef in the kitchen!