Crispy Spring Rolls
Serves: 2
Irwin Berge
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2
Eggs2 tbsps
Fish Sauce1 tbsp
Garlic (minced)1 tsp
Salt2 tsps
Sugar1 tsp
Ground Black Pepper450 g
Ground Chicken450 g
Ground Pork2 tbsps
Cornstarch1 cup
WaterDirections:
1
Combine the bean thread noodles, mushrooms, onion, carrots, and green onions in a mixing bowl
2
Set aside
3
Beat the eggs in a large bowl
4
Mix in the fish sauce, garlic, salt, sugar, and black pepper
5
Add the chicken and pork and using a fork, break up the meat, so it is thoroughly mixed with the seasonings
6
Add the noodle mixture and mix well
7
Set aside
8
Combine the cornstarch and water in a small saucepan
9
Bring to a boil over low heat and stir often to prevent sticking
10
If mixture seems too thick, add more water
11
This will be the "glue" to seal the edges of the wrapper
12
Cut the wrappers in half diagonally
13
You will have two equal triangles
14
Starting with the longest side toward you, place about 2 tablespoons of filling on the bottom area of the triangle
15
Using your fingers, mold the filling into a cylinder 2 inches long and 1 inch wide
16
Fold the two pointed ends of the wrapper in and roll to enclose
17
Dab a little cornstarch mixture along the edges (do not use too much "glue") and seal the roll
18
Set aside while you finish making the remaining rolls
19
Do not stack them
20
To fry, preheat a large wok or fry pan
21
When hot, pour enough oil in to completely cover the spring rolls
22
Heat to about 325 degrees
23
Carefully place the rolls into the oil
24
Do not crowd the pan or place the rolls on top of each other
25
Fry the spring rolls until filling is cooked, about 5 to 6 minutes on each side, turning often until they are nicely brown and crisp
26
If they brown too quickly, reduce the heat as the oil is too hot
27
Remove the cooked spring rolls from the pan and drain on paper towels
28
Serve immediately with dipping sauce and table salad
29
To enjoy a spring roll the Vietnamese way, put it on a lettuce leaf, top with cucumber and mint, and wrap it up
30
Then dip in Vietnamese dipping sauce
31
Combine the bean thread noodles, mushrooms, onion, carrots, and green onions in a mixing bowl
32
Set aside
33
Beat the eggs in a large bowl
34
Mix in the fish sauce, garlic, salt, sugar, and black pepper
35
Add the chicken and pork and using a fork, break up the meat, so it is thoroughly mixed with the seasonings
36
Add the noodle mixture and mix well
37
Set aside
38
Combine the cornstarch and water in a small saucepan
39
Bring to a boil over low heat and stir often to prevent sticking
40
If mixture seems too thick, add more water
41
This will be the "glue" to seal the edges of the wrapper
42
Cut the wrappers in half diagonally
43
You will have two equal triangles
44
Starting with the longest side toward you, place about 2 tablespoons of filling on the bottom area of the triangle
45
Using your fingers, mold the filling into a cylinder 2 inches long and 1 inch wide
46
Fold the two pointed ends of the wrapper in and roll to enclose
47
Dab a little cornstarch mixture along the edges (do not use too much "glue") and seal the roll
48
Set aside while you finish making the remaining rolls
49
Do not stack them
50
To fry, preheat a large wok or fry pan
51
When hot, pour enough oil in to completely cover the spring rolls
52
Heat to about 325 degrees
53
Carefully place the rolls into the oil
54
Do not crowd the pan or place the rolls on top of each other
55
Fry the spring rolls until filling is cooked, about 5 to 6 minutes on each side, turning often until they are nicely brown and crisp
56
If they brown too quickly, reduce the heat as the oil is too hot
57
Remove the cooked spring rolls from the pan and drain on paper towels
58
Serve immediately with dipping sauce and table salad
59
To enjoy a spring roll the Vietnamese way, put it on a lettuce leaf, top with cucumber and mint, and wrap it up
60
Then dip in Vietnamese dipping sauce