Vietnamese Spring Rolls
Prep time: 
Cook time: 
Total time: 
Serves: 20 spring rolls
 
Ingredients
  • 1 lb. Lean ground pork
  • 2 oz dried bean thread vermicelli
  • 2 tablespoons black fungus
  • 1 shallot, minced
  • ¼ cup chopped green onions
  • ¼ cup shredded carrots
  • 1 tablespoon fish sauce
  • ½ teaspoon freshly ground pepper
  • 1 egg
  • 20 rice paper wrappers
  • Oil for deep frying
Instructions
  1. Place the vermicelli and fungus in separate heat proof bowls. Cover with hot water and soak for 10 minutes or until soft.
  2. Drain both; chop the fungus roughly and cut the vermicelli into 2-inch lengths with a sharp knife or scissors.
  3. In a bowl, combine the pork, vermicelli, fungus, shallot, green onions, carrots, fish sauce, pepper and egg. Set aside.
  4. Using a pastry brush, coat both sides of each paper wrapper liberally with water. Allow to stand for 2 minutes or until they become soft and pliable.
  5. Place 1 heaping tablespoon of the filling along the base of a wrapper. Fold in the sides, roll the wrapper up tightly. For detailed steps on how to wrap spring rolls, click here. Repeat with the remaining wrappers and filling.
  6. Press the rolls with paper towels to remove any excess water.
  7. Heat 2 inches oil in a pan over medium heat, add spring rolls in batches and cook for 3-5 minutes or until golden brown. Drain on paper towels.
  8. Serve with Nuoc Cham. For the Nuoc Cham recipe, click here. Enjoy!
Notes
This recipe was adapted from the cookbook “The Essential Asian Cookbook”.
Recipe by Salu Salo Recipes at https://salu-salo.com/vietnamese-spring-rolls/