Spring roll is one versatile appetizer that can be found all over Southeast Asia. Whether they are Chinese, Thai or Vietnamese style, I love ‘em all!
It is not every day I come across these Vietnamese netted wrappers so when I chanced upon them at the Thai Supermarket, I grabbed a pack in a heartbeat.
You could definitely use the usual spring roll pastry skin or rice paper roll found in all supermarkets for this recipe. The type of fillings used are really versatile, feel free to adjust accordingly.
Ingredients:
200 g minced pork
6 medium shrimp – chopped
2 shitake mushroom – thinly sliced
3 – 4 leaves of Chinese cabbage – finely sliced
1 stick bamboo shoots – finely sliced (optional)
1 small carrot – finely sliced
1 small shallot – minced
2 cloves garlic – minced
½ tsp salt
2 tsp chicken powder
1 tsp sugar
2 tsp soy sauce
White pepper to taste
1 egg – beaten (use only half)
1 packet netted spring roll wrapper (or you could use normal spring roll wrapper)
Vegetable oil for frying
Makes about 16 spring rolls
Recipe source: Danang cuisine (with modifications)
The line up.
In a large bowl, add the pork, shrimp, shallot, garlic and seasoning.
Add in the rest of the vegetables and mix gently in one direction until well combined.
Cover with cling wrap and refrigerate for at least 30 mins.
To wrap, place 2 tbsp of filling on the edge and roll it tightly half way up the wrapper.
Gather 2 sides of the wrapper inwards and continue to roll until the end.
The moisture from the filling will seal the edges of the wrapper. If not, just dap a little water to secure it.
Pour vegetable oil into a frying pan, covering ¼ height from the base.
To test the temperature of the oil, insert a dry wooden chopstick into the centre of the pan. If there are small bubbles forming around the chopstick, it is ready.
Carefully place the spring rolls into hot oil and let it sit for a few seconds before moving them.
DO NOT overcrowd the pan or the temperature will drop and the rolls will not be crispy.
Cook for 2 – 3 mins, until golden brown.
Serve warm with your favorite chilli dipping sauce.
- 200 g minced pork
- 6 medium shrimp – chopped
- 2 shitake mushroom – thinly sliced
- 3 – 4 leaves of Chinese cabbage – finely sliced
- 1 stick bamboo shoots – finely sliced (optional)
- 1 small carrot – finely sliced
- 1 small shallot – minced
- 2 cloves garlic – minced
- ½ tsp salt
- 2 tsp chicken powder
- 1 tsp sugar
- 2 tsp soy sauce
- White pepper to taste
- 1 egg – beaten (use only half)
- 1 packet netted spring roll wrapper (or you could use normal spring roll wrapper)
- Vegetable oil for frying
- In a large bowl, add the pork, shrimp, shallot, garlic and seasoning.
- Add in the rest of the vegetables and mix gently in one direction until well combined.
- Cover with cling wrap and refrigerate for at least 30 mins.
- To wrap, place 2 tbsp of filling on the edge and roll it tightly half way up the wrapper.
- Gather 2 sides of the wrapper inwards and continue to roll until the end.
- The moisture from the filling will seal the edges of the wrapper. If not, just dap a little water to secure it.
- Pour vegetable oil into a frying pan, covering ¼ height from the base.
- To test the temperature of the oil, insert a dry wooden chopstick into the centre of the pan. If there are small bubbles forming around the chopstick, it is ready.
- Carefully place the spring rolls into hot oil and let it sit for a few seconds before moving them. DO not overcrowd the pan or the temperature will drop and the rolls will not be crispy.
- Cook for 2 – 3 mins, until golden brown.
- Serve warm with your favorite chilli dipping sauce.
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