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Vietnamese Spring Rolls Recipe

Vietnamese Spring Rolls is a popular Vietnamese Snacks
Author :
 
On :
Monday, 14 August, 2017
Category :
Kid-Friendly Recipe
Course :
Snacks Recipe
Cuisine :
Vietnamese Recipe
Technique :
Deep-Fry Recipe
Difficulty :
Easy
Servings :
Serves 6
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 2 ounces - Rice vermicelli
  • Ground lean Pork - 1 pound
  • Large Onion - 1
  • Nam Meo (Tree Ears Dried Mushroom) - 2 tbsps
  • Garlic - 3 Cloves (Finely chopped)
  • Crab Meat - 3 ounces
  • Shrimp - 4 ounces (Shelled and chopped)
  • Pepper - 1/2 tsp
  • 20 sheets Banh Trang (dried Rice paper)
  • eggs - 4 (beaten)
  • 2 Peanut oil - 2 cups
  • How to Make Vietnamese Spring Rolls:

    1. Soak noodles in warm water for 20 mins and cut into 1 inch length.
    2. Soak Tree Ear in warm water for 30 mins, drain and finely chop.
    3. Combine the filling ingredients in a bowl and set aside.
    4. Cut a round rice paper sheet into quarters.
    5. Place the cut rice paper on a flat surface.
    6. With a pastry brush, paint beaten egg over the entire surface of the rice paper piece.
    7. Before filling, wait for the egg mixture to take effect, softening the wrappers (2 mins).
    8. When the wrapper looks soft and transparent, place about one tsp of filling near the curved side, in the shape of a rectangle.
    9. Fold the side over to enclose the filling and continue to roll.
    10. After filling all the wrappers, pour the oil into a large frying pan.
    11. Put the spring rolls into the cold oil, then turn the heat to moderate.
    12. Fry for 20-30 mins until a lovely golden brown.




     

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