Today we are going to make Vietnamese Fried Crispy Spring Rolls. They are very similar to Chinese ones, but Vietnamese use rice paper, so they are super crispy on the outside. They are served with Vietnamese (nuoc cham) dipping sauce, super savory and refreshing all at the same time.
Vietnamese Fried Crispy Spring Rolls Recipe
Serves: 16 pieces
Prep time: 1 hour
Cook time: 20 minutes
For the spring rolls:
1 package (2 oz) dried glass noodles
5 tablespoons fresh wood ear mushrooms, finely chopped
1 pound ground pork
6 ounces shrimp, peeled and deveined, finely chopped
1 cup carrot, peeled and julienned
1 cup bean sprouts
4 tablespoons shallot, minced
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fish sauce
1 extra-large egg
16 pieces rice paper
1 ½ cup water
4 drops rice vinegar
3 cups extra light olive oil, for frying
For the nuoc cham dipping sauce:
½ cup hot water
3 tablespoons sugar
3 tablespoons fish sauce
3 tablespoons lime juice
2 garlic cloves, minced
1 tablespoon finger hot pepper, sliced
Vietnamese Fried Crispy Spring Rolls Instructions
- To prepare the glass noodles, rehydrate them in warm water for 30 minutes. Drain and cut it into about 1 1/2 inches long.
- To make the dipping sauce, in a bowl, add in the hot water and sugar. Stir until the sugar is dissolved. Then mix in the fish sauce, lime juice, 2 garlic cloves, and finger hot pepper.
- To make the filling, in a large mixing bowl, combine the pork, shrimp, glass noodles, wood ear mushrooms, carrot, beansprouts, shallot, 2 garlic cloves, salt, black pepper, fish sauce, and egg. Mix until combined.
- To wrap the spring rolls, in a bowl of water, add the rice vinegar. (It helps the spring rolls to brown better while deep-frying.)
- On a flat working surface, place rice paper on it. Brush some water on both sides of the rice paper until softened and not overly wet. (The frying oil will splatter a lot if the rice paper has too much moisture on it.)
- Place about 2 1/2 tablespoons of the filling by the bottom corner. Fold it up, fold the sides of rice paper toward the center, and roll it all the way up. Repeat.
- To fry the spring rolls, in a pan over high heat, add the extra light olive oil, heat it up to 325 degrees F (163 degrees C). Place in the spring rolls a few at a time. (Make sure that they don’t touch each other because they are really sticky at this point.) Fry for 5 minutes until golden brown and the pork is cooked through. Flip a few times. Remove the spring rolls.
- Heat up the oil to 350 degrees F (177 degrees C). Return the spring rolls and fry until super crispy, 1 to 2 minutes. Also, flip a few times. (Double frying makes the spring rolls super crispy and not greasy.)
- Drain on a paper towel-lined plate. Serve!