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VIETNAMESE FRIED SPRING ROLLS

ENJOY WITH 

HERMES Riesling Sekt Brut 2015

 INGREDIENTS (serves 4)

  • 10-15 rice paper sheets
  • 100 g pork, minced
  • 100 g shrimp, minced
  • 2 shallots, chopped
  • 1/2 cup mushrooms, shredded
  • 1/2 cup carrot, shredded
  • 1/2 cup vermicelli, 2 cm pieces
  • 1 egg
  • 1 pinch salt
  • Soybean oil for frying

For the Dipping Sauce

  • 3 Tbsp (kaffir) lime juice
  • 2 1/2 Tbsp fish sauce
  • 2 Tbsp sugar
  • 1/4 cup water
  • 1 clove garlic, finely chopped
  • 1 red chili, finely chopped (optional)

PREPARATION

1 / Make the filling. Add the pork, shrimp, chopped shallots, mushroom, carrot, vermicelli noodles, egg and salt into a bowl and mix until well combined. For best results, use your fingers to mix evenly.
2 / Make the rolls. Dab a small amount of water over the rice paper sheet. Place a small handful of filling near one edge of the rice paper. Fold the paper over the filling. tuck in the sides and continue to roll to the end of the sheet. Repeat for remaining spring rolls.
3 / Fry the rolls. Heat the oil over a medium-high heat. Fry the spring rolls for around 5 minutes until golden brown and crispy. Remove from the oil and drain on paper towel.
4 / Make the sauce. Combine all ingredients for the dipping sauce in a bowl and stir until the sugar dissolves.
Serve immediately.

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