Tag Archives: spring rolls

Vietnamese Spring Roll

Spring roll is a traditional dish of the Vietnamese people in general and the people of the North in particular. During Tet (Lunar New Year), it was served with a wish for a fulfilling and warm year, just like the rolls. Nowadays, even in daily meals, many families still have spring rolls once in a while for a change of side dishes. Each region across Vietnam has a different method of making spring rolls, but the most famous recipe is from Hanoi, the capital city. It is quite simple to make authentic spring rolls. With just a little ingenuity and patience, you will be able to make delicious spring rolls to treat your family.

Because it takes a lot of time to make the dish, I usually fry a large portion to eat for the whole week. As long as it is preserved in the fridge, we can keep it for more than a week. Each time that I want to eat it, I can just take some out and reheat them in the air fryer.

Ingredients

  • 1lb/ 500g ground pork
  • 1/2 large white onion
  • 1/2 Jumbo carrot
  • Around 60g Daikon radish (or any other kind of sweet vegetable like Jícama, Kohlrabi, etc,…)
  • 3-4 large dried black fungus mushroom (wood ear mushroom)
  • 6-7 dried shiitake mushroom
  • Vermicelli
  • 2 eggs
  • Rice paper

Note: All the ingredients can be found in Asian markets! If you live in Vancouver, BC, I would suggest going to T&T Supermarket!

Let’s cook!

Step 1: Soak dried mushroom and vermicelli in water for 30 minutes. After that, roughly chop all the ingredients (onion, carrot, radish, mushroom, vermicelli)

Step 2: “Dump” all the ingredients into a large bowl (or into a pot, like me ^^)

Season with salt, pepper and 1tbs fish sauce
Mix everything together thoroughly

Step 3: Roll the filling inside a rice paper by following the steps below. (Remember to wet the rice paper before rolling). The rolling steps are not that hard once you get used to them. The more you roll, the prettier your rolls will be.

Scoop a spoon of meat and roll halfway
Fold 2 sides of the paper inward like this
And then roll all the way to the end

Step 4: You can start frying the rolls once you have a dozen ready. Wait until the oil is hot enough and start frying at medium heat. The rolls should be good to eat once all the surfaces are golden brown. It is okay to roll and fry at the same time to save time.

To boost spring rolls to a new level, the most important thing is making the right dipping sauce. My tip to make the best dipping sauce is to get the base right. First, I would make lime juice that is savoury sweet and sour. With half a lime, I use 3tbs of sugar and about 1.5 cups of water. Give it a taste to see if it is sweet and sour enough. Then, gradually add fish sauce until the colour turns yellow. Give it a taste before the yellow gets too dark. If the sauce is sweet, sour and salty, it is ready. Finally, finely chop garlic and chilli (if you like spicy) to add to the sauce. The sliced carrot and radish are just for decoration.

Have fun cooking!

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