Fried Spring Rolls
- 20 rice paper rounds, 20 cm diameter
- Vegetable oil for deep-frying
- 1 bunch each of several fragrant leaves (coriander, mint, sweet basil)
- 1 butterhead, leaves separated
- 375ml “nước mắm chấm nem” with carrot & daikon pickles, for dipping
- 500g ground pork neck
- 200g fresh prawns, peeled, deveined, and minced
- 100g canned crabmeat
- 4 tbsp chopped shallots
- 3 cloves garlic, minced
- 6 dried wood ear fungus, soaked in cold water until soft, coarsely chopped
- 100g dried glass noodles, soaked in cold water until soft, drained, and cut into thirds
- ½ medium carrot, finely shredded
- 1-2 eggs
- 2 tsp ground white pepper
- 1 tsp sugar
- ½ tsp salt
- 2-3 tbsp fish sauce
- To make the filling, combining all the ingredients and mixing well. Refrigerate for 1 hour.
- Dip a rice paper in warm water and then place it on your work surface. When the rice paper is soft, place 1 tbsp of the filling onto the rice paper. Press it into a compact rectangle. Fold one side of the paper over the mixture, then the other side. Roll from the bottom to the top to completely enclose the filling. Continue until all of the mixtures is used.
- Heat the oil until 170c, and deep-fry the spring rolls, a few at a time, for about 5 minutes each until golden brown on all sides. Remove and drain on paper towels. Keep warm while frying the remaining rolls.
- Serve with the fragrant herbs, lettuce and “nước mắm chấm nem” with pickles on the side
Note: wrap the herbs and lettuce around the spring rolls before dipping into the Basic dipping sauce and eating them.
Nước Mắm Chấm Nem
(Basic Dipping Sauce)
makes about 1.5 cups
- juice of 2-3 limes
- 1 tsp Japanese rice vinegar
- 2 tbsp sugar
- 125ml lukewarm water
- 5 to 6 tbsp fish sauce
- 2 Thai red chiles, chopped
- 2 cloves garlic, minced
- In a mortar, add chiles and garlic. Mashed to a paste, add lime juice, vinegar and water. Seasoning with fish sauce. Taste and adjust the flavors to balance the sweet and sour as needed.
Daicon and Carrot Pickle
- 1 large carrot, peeled and cut unto thick matchsticks
- 400g daikon, peeled and cut unto thick matchsticks
- 2 tsp sea salt
- 100g sugar
- 300ml white vinegar
- 230ml water
- Place the vegetables in a bowl and sprinkle with salt. Use your hands to knead the vegetables for about 3 minutes, expelling the water from them. Drain and rinse under cold water, then press gently to expel extra water.
- To make a brine, in a bowl, combine sugar, vinegar, and water and stir to dissolve the sugar. Pour over the vegetables. The brine should cover the vegetables. Let the vegetables marinate for at least 1 hour before eating. They will keep it in the refrigerator for up to 4 weeks.