Wednesday, September 18, 2013

Vietnamese Fried Spring Rolls

One of my hometown dish that I often cook, it's Vietnamese Fried Spring Rolls in northern Vietnam style.

My favourite dish, made by me, absolutely love it!


+ Minced pork meat, marinated with seasoning powder.
+ Prawns, deveined, remove heads and shells.
+ Glass noodle, soaked in cold water for 10 minutes, drained and chopped.
+ Wood ears, dried mushrooms, both soaked in warm water for 10 minutes and sliced thinly.
+ Onions and carrots, both chopped finely.
+ 1 to 2 eggs.
+ Bean sprouts, chopped. (optional).
+ Rice papers.


+ Combine all the above ingredients in a bowl, except the prawns and rice papers. Add seasoning powder to the bowl, mix well.

 Note: separate the prawn eggs from the head and add to the mixing bowl. It'll bring out the nice aroma when frying.

 Wrapping: Wet the rice paper, fill in one or two tablespoons of the mixture, place one prawn on the mixture, fold both sides in, then roll the rice paper to envelope the mixture.


+ Heat oil over medium-high heat. It's better to fry when the oil is very hot, slightly reduce the heat to lower temperature when frying the spring rolls, turn both side to cook thoroughly until golden.

+ Drain oil out of spring rolls, serve with dipping sauce.

 To make the dipping sauce: put one tablespoon of sugar into a bowl, add 3 tablespoons of water to dissolve sugar, add one tablespoon of fish sauce and vinegar to taste, slowly adjust the taste to your liking by adding more sugar or fish sauce or vinegar. Add a few drops of lemon for the aroma. Finally add in chopped garlic and chillies. Done!

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