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 RollsPrint Recipe
- 2 ounces of cellophane noodles
- 1 tablespoon of garlic cloves, minced
- 4 ounces of raw shrimp, peeled, deveined, chopped
- 4 ounces of raw pork, minced
- 1 carrot, grated
- 3 green onions, thinly sliced
- 1 ounce of mung bean sprouts
- 2 teaspoons of fish sauce
- 1 tablespoon of Vietnamese chile sauce
- 2 teaspoons of cornstarch
- 2 teaspoons of cold water
- 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.