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This is a recipe for crispy, traditional Vietnamese fried spring rolls filled with a savory pork and prawn mixture. Using rice paper wrappers, this guide includes all the essential tips and tricks to prepare them so they are perfectly golden and bubbly, and most importantly, don't explode when you cook them!
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Soak and prepare the vermicelli noodles, then mix with pork, prawns, shallots, and seasonings to create the filling. → Quickly dip rice paper wrappers in warm sugar water, fill with the mixture, and roll tightly, removing air pockets. → Chill the rolled spring rolls uncovered in the fridge for 30 minutes to dry the exterior. → Fry the spring rolls in batches in medium-hot oil until golden and crispy, separating them as they cook. → Serve the spring rolls cut into pieces with fresh lettuce, herbs, and Nuoc Cham dipping sauce.
Soak and prepare the vermicelli noodles, then mix with pork, prawns, shallots, and seasonings to create the filling. → Quickly dip rice paper wrappers in warm sugar water, fill with the mixture, and roll tightly, removing air pockets. → Chill the rolled spring rolls uncovered in the fridge for 30 minutes to dry the exterior. → Fry the spring rolls in batches in medium-hot oil until golden and crispy, separating them as they cook. → Serve the spring rolls cut into pieces with fresh lettuce, herbs, and Nuoc Cham dipping sauce.
This is a recipe for crispy, traditional Vietnamese fried spring rolls filled with a savory pork and prawn mixture. Using rice paper wrappers, this guide includes all the essential tips and tricks to prepare them so they are perfectly golden and bubbly, and most importantly, don't explode when you cook them!
Prepare the noodles. Place the dry bean thread vermicelli in a bowl and pour over hot (not boiling) water. Let them soak for about 2 minutes until softened.
Once soft, transfer the noodles to a bowl of room temperature water to stop the cooking process. Then, drain the noodles thoroughly, squeezing out as much water as possible. For best results, place them in a tea towel and squeeze again to ensure they are very dry.
Place the drained noodles in a large mixing bowl and use scissors to cut them into shorter, more manageable pieces.
To the bowl of noodles, add the pork mince, finely minced shallots, and finely minced prawns.
Season the filling with fish sauce, sugar, white pepper, a pinch of salt, and crack in one egg.
Do not boil the vermicelli noodles; simply soak them in hot water to prevent them from becoming soggy.
It is crucial to remove as much moisture as possible from all filling ingredients, especially the noodles, to prevent the spring rolls from exploding during frying.
When rolling, remove the rice paper from the water while it is still firm. It will continue to soften on your work surface.
Roll the spring rolls as tightly as possible, ensuring you expel all air pockets, which can also cause them to burst in hot oil.
Chilling the rolled spring rolls uncovered helps to dry out the surface of the wrapper, leading to a crispier result and reducing the risk of explosions.
When frying, add rolls one by one and immediately separate them with chopsticks as they will try to stick together at first.
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