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Home Ground Pork Recipes / Pork Mince Recipes

Crunchy Vietnamese Spring Rolls

in Ground Pork Recipes / Pork Mince Recipes
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Vietnamese Spring Rolls
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Spring rolls are a must-try when you visit any Southeast Asian country. Of course, every country has its own version, but all taste so great in their own way. But I personally love Vietnamese rolls more than any version out there. I think they are the best and so easy to replicate. And here’s the recipe I always make at home:

Vietnamese Spring Rolls

Crunchy Vietnamese Spring Rolls

1610Deda1Afd520Bb08Eb245D0536E4Ee6591D3620D98C7B997B4644Effc1138?S=30&D=Blank&R=GGretel Shaw
Vietnamese spring rolls are just way better when warm. Now, you can make these delights at home with this simple recipe.
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Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Appetizer
Cuisine Asian
Servings 8 people
Calories 86 kcal

Ingredients
 
 

  •  
    2 ounces cellophane noodles
  • Garlic1 tablespoon garlic - minced
  • Raw Shrimp4 ounces shrimp - peeled, deveined, chopped
  • Pork Mince4 ounces ground pork (minced pork)
  • Carrot Vegetable With Leaves1 medium carrot - grated
  • Green Onions Isolated On White3 sprigs green onions (scallions or green shallots) - thinly sliced
  •  
    1 ounce mung bean sprouts
  • Fish Sauce2 teaspoons fish sauce
  • Red Chili Pepper And Sauce On White Background1 tablespoon chili sauce (chilli sauce in British English) - Vietnamese
  • Corn Starch2 teaspoons cornstarch
  • Store Of Fresh Water2 teaspoons water - cold

Instructions
 

  • Soak cellophane noodles in boiling water for five minutes. Drain and cut into 1- to 2-inch pieces.
  • Heat oil in a wok or wide-bottomed sauté pan. Cook garlic for a few seconds. Add shrimp and pork. Continue to cook through, breaking up any large lumps. Add carrots, green onion, bean sprouts, fish sauce, chile sauce, and drained noodles. Cook for several minutes (until carrots are soft). Remove from heat and allow filling to cool completely.
  • Mix cornstarch and water in a small bowl. Reserve.
  • In batches, soak spring roll wrappers in warm water—or a solution of water and rice wine vinegar—until sheets are soft and pliable. Lay flat, dabbing with a towel to soak up excess moisture. Place about 1 tablespoon of the filling in a cigar shape in the centre of the wrapper. Fold sides over filling, and begin to roll from the bottom up. Brush top rim with water-and-cornstarch mixture to seal the edge.
  • In a heavy-bottomed pot, heat frying oil to 350 degrees Fahrenheit. In batches and using the swimming method, deep-fry until golden brown and crispy. Drain on a paper towel.
  • Serve with nuoc cham or peanut dipping sauce.

Nutrition

Calories: 86kcalCarbohydrates: 9gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 33mgSodium: 254mgPotassium: 129mgFiber: 1gSugar: 1gVitamin A: 1321IUVitamin C: 2mgCalcium: 22mgIron: 1mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
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