Vietnamese Recipes - Vietnamese Spring Rolls Recipe

  
 

Vietnamese Recipes - Spring Rolls

Ingredients

  • 200 g/7 oz sugar

  • 25-30 dried rice papers

  • peanut oil for frying

  • 6 dried shiitake mushrooms, soaked in boiling water for 30 minutes, finely chopped

  • 25 g/1 oz cellophane (bean thread) noodles, soaked in hot water for 30 minutes, cut into 2.5 cm/1 inch lengths

  • 1 large chicken breast (about 275 g/10 oz), chopped

  • 275 g/10 oz uncooked prawns, shelled and coarsely chopped

  • 125 g/4 oz minced pork

  • 85 g/3 oz bean sprouts, chopped

  • 2-3 carrots, grated

  • 1 onion, finely chopped

  • 2-3 garlic cloves, finely chopped

  • 4 tablespoons fish sauce

  • 2 teaspoons sugar

  • 1/2, teaspoon salt pepper

  • 3 eggs

To serve

  • plenty of soft-leaved lettuce, fresh coriander and mint double quantity of Chili dipping sauce

Method:

  1. To make the filling, put the chopped mushrooms and noodles in a large bowl. Add all the remaining ingredients and mix thoroughly with your hands.

  2. To assemble the rolls, fill a large bowl with 2 liters/ 3 1/2 pints hot water and dissolve the sugar in it. Work with one sheet of rice paper at a time, keeping the remaining sheets covered with a barely damp cloth. Immerse the rice paper in the hot water, then quickly remove and lay it Bat on a damp tea towel.

  3. Fold up the bottom third of the rice paper. Place 4 tablespoons of filling in the centre of the folded-over portion. Shape the filling into a log about 15 cm/6 inches long. Fold in the right and left sides of the rice paper over the mixture. Roll up the rice paper from bottom to top to enclose the filling. Place the filled rolls, seam side down, in a single layer on a baking sheet. (These can be prepared ahead, covered and refrigerated.)

  4. Preheat the oven to 120°C/250°F/Gas Mark 1/2. If possible, use two large frying pans to fry the rolls. Pour about 5 cm/2 inches of oil into each pan and heat to 165°C/330°F (well below smoking point).

  5. Add some rolls to each pan (do not crowd or they will stick together) and fry for 10-12 minutes, turning often, until crisp and browned. Drain on paper towels. Keep warm in the oven while you fry the remaining rolls.

  6. To serve, cut each roll in half with a serrated knife. Wrap in a lettuce leaf, along with some coriander and mint, and dip into the Chili dipping sauce.