Vietnamese Deep Fried Spring Rolls Recipe 415 Recipes

VIETNAMESE FRIED SPRING ROLLS

Steps:

• Soak dried wood-ear mushrooms in hot water for 5 minutes or until rehydrated, then julienne. Soak glass noodles in room-temperature for about 20 minutes. Once softened, cut noodles into shorter pieces, about 2-3 inch long.
• Chop shrimps into smaller pieces but not too small. Place shrimp pieces and ground pork in a mixing bowl. Then add julienned wood-ear mushroom, beansprouts, carrot, glass noodles, shallots, salt, pepper and fish sauce. Give everything a quick mix. Then add 2 eggs and mix well to combine.
• Before wrapping the rolls, you can fry a small piece of filling to see if it is seasoned to taste and adjust if needed.
• To a small bowl, add about 1 cup of water and a few drops of rice vinege (about 1/8-3/16 teaspoon). Place a spring roll wrapper on a clean surface and use your fingertips to dab some water from the bowl to wet the wrapper.
• Once the wrapper sheet is pliable, place about 2½ tablespoons of filling near the top part of the sheet. Form the filling into a log shape, then fold the left and right sides of the rice paper over the filling. Fold the top part of the sheet over and then roll it up away from you. Set aside. Continue to wrap until you have used up all the filling.
• Place a frying pan over medium heat. Once the pan is hot, heat a generous amount of oil. When the oil is hot, add the spring rolls and fry in a single layer. You may need to increase the heat slightly after adding the rolls to ensure the oil is hot and bubbling (not too vigorously). Fry for 4-5 minutes until the outside is lightly golden, flip once or twice. Transfer to a wired rack or place on paper towel briefly to absorb excess oil.
• Let the rolls cool down for 5-10 minutes. Then heat the oil again over medium heat and fry the rolls the second time. This time, use a slightly higher heat than the first time to crisp them up. Fry for 2-3 minutes until the outside is deep golden and crispy. Transfer to a wired rack or place on paper towel briefly to absorb excess oil before serving.
• Serve right away with noodles, lettuce, fresh herbs and dressing.

VIETNAMESE SPRING ROLLS

Steps:

• Combine all ingredients except wraps and oil in a bowl.
• On a damp tea towel, place a wrap, and fill with a couple of tablespoons of the pork mixture in a sausage like shape at one end of the wrap.
• Fold sides in, then begin rolling spring roll at the mixture side.
• Seal roll by moistening edge with water.
• Heat oil over medium-high heat.
• Fry rolls, turning frequently until cooked through and golden, about 5-7 minutes.
• Drain on paper towels, and serve with Spring Roll Sauce (Nuoc Mam).
• Keep warm in heated oven.
• Note: The spring rolls may be made ahead, and frozen, and then fried when thawed.
• Spring rolls may be kept in fridge until ready to fry too, up to a day or two in advance.
• Ground chicken may be substituted for the pork, and chopped shrimp may also be added for a special flavor combination.

AUTHENTIC VIETNAMESE SPRING ROLLS (NEM RAN HAY CHA GIO)

Steps:

• Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces.
• Combine the noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Sprinkle in sugar, salt, and black pepper; stir filling mixture well.
• Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Remove from water and place on a damp cloth laid out on a flat surface.
• Place 1 tablespoon of filling mixture into the center of the softened rice paper. Fold the bottom edge into the center, covering the filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually.
• Heat oil in a work or large skillet over medium heat.
• Fry the spring rolls in batches of 3 or 4 until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels.

VIETNAMESE FRIED SPRING ROLLS

Steps:

• Make dipping sauce:
• Stir together sugar and water until sugar is dissolved. Stir in remaining sauce ingredients, then chill, covered, at least 2 hours.
• Prepare filling:
• Put noodles in a large bowl and cover with hot water by several inches. Soak, pulling noodles apart and stirring occasionally, 10 minutes. Drain noodles and cut into 2- to 3-inch pieces (you should have about 3 cups), then transfer to another large bowl.
• Put mushrooms in a bowl and cover with hot water by several inches. Soak 15 minutes. Drain and rinse mushrooms thoroughly, then drain again. Trim off and discard any hard parts from mushrooms. Finely chop mushrooms. (You should have about 2 cups.) Add to noodles.
• Pulse shallot and garlic in a food processor until finely chopped, then add to noodles along with carrots, pork, fish sauce, sugar, pepper, and salt. Pulse shrimp in processor until coarsely ground. (Do not overprocess or it will become pasty.) Add shrimp to noodle mixture. Mix with your hands until well combined. Chill filling, covered with plastic wrap, until cold.
• Assemble rolls:
• Line 2 trays with wax paper.
• Transfer one fourth of filling to a small bowl and keep remainder chilled, covered. Place 1 wrapper on a work surface, keeping remaining wrappers covered with a clean kitchen towel (to prevent them from drying out). Cut wrapper diagonally in half to form 2 triangles. With long side of 1 triangle nearest you, put 2 tablespoons filling along middle of long edge of triangle, and shape filling into a thin 5-inch log. Fold left and right corners of wrapper over filling, overlapping slightly and aligning bottom edges. (Wrapper will resemble an open envelope.) Dab top corner with yolk, then roll up wrapper away from you into a long thin roll, making sure ends stay tucked inside. Place on a tray, seam side down. Repeat with remaining triangle. Make more rolls in same manner with remaining wrappers and filling, keeping trays of rolls chilled, loosely covered, until ready to fry.
• Heat 1 1/2 inches of oil in a 5- to 6-quart pot over moderately high heat until it registers 365°F on thermometer. Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking, until golden brown and cooked through, 4 to 5 minutes. (Return oil to 365°F between batches.) Transfer as fried to a colander lined with paper towels and drain rolls upright 2 to 3 minutes. To eat, wrap hot or warm rolls in lettuce leaves and tuck in mint and cilantro leaves. Serve with dipping sauce.
• *Available at Asian markets and Uwajimaya (800-889-1928).