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Crispy Vietnamese Spring Rolls
Crispy Vietnamese Spring Rolls
"Spring rolls are indeed one of the best representations of Vietnamese cuisine. A popular appetizer with a crunchy texture and intense flavor. Spices, noodles, vegetables, and great herbs all play big roles in Vietnamese cuisine. Vietnamese cuisine is about balancing different flavors, spicy, sour, bitter, salty, and sweet. Vietnamese food has become popular around the world especially in the United States. If you can’t find decent Vietnamese rice paper, you can use wonton wrappers. Another substitute is a Filipino-style spring roll wrapper — which is made from flour and water."
NotesYou can also add grated potatoes or sweet yams for a tastier filling. A great tip to perfect the cooking process for this recipe is to control the heat. If the oil is too hot, it will cook the spring rolls faster — leaving the filling raw. However, the spring rolls will become soggy if the oil is not hot enough.
Serves4
Preparation Time20 min
Cooking Time20 min
Cooking MethodSkillet
Ingredients
- 1 ounce glass noodles
- 5 ounces ground beef
- 2 ounces shrimp
- 1 ounce Carrots
- 1 clove garlic
- 1 ounce onion
- 1 teaspoon ground black pepper
- 1 teaspoon fish sauce
- 1 ounce grated Parmesan
- Salt to taste
- 1 small egg
- 12 Vietnamese rice paper
- Canola Oil for Frying
Instructions
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Soak the glass noodles for 20 minutes
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Cut noodles in four pieces.
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Mix ground beef, minced shrimp, grated carrots, parmesan, and minced garlic.
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Add finely chopped onions, black pepper, fish sauce, and salt.
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Add a lightly beaten egg and mix until fully incorporated.
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Brush warm water on the rice paper to soften.
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Scoop a tablespoon of the meat mixture on to the Vietnamese rice paper.
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Fold the rice paper over the filling.
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Tuck the sides of the roll to form a cylindrical shape.
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Fry the spring rolls until it puffs and is light brown.
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Drain excess oil by lining paper towel on a bowl.
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Serve with your favorite vinegar-based sauce and a glass of cold light red wine.
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