Saucepan@saucepan · Shared this recipeFollowVietnamese · appetizerVietnamese Fried Spring RollsCrispy Vietnamese fried spring rolls filled with pork, shrimp, vegetables, and glass noodles, served with vermicelli, lettuce, herbs, and nuoc cham.total1 hrprep40 mincook20 minservings4Original recipe on delightfulplate.comKeep this recipeAdd a copy of Vietnamese Fried Spring Rolls to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings0.5 oz dried wood-ear mushrooms1.75 oz dried glass noodles9.5 oz raw peeled and deveined shrimp10.5 oz ground pork3.5 oz beansprouts1.1 oz carrots, julienned2.5 tbsp minced shallots0.5 tsp salt1.5 tsp black pepper1 tsp fish sauce2 medium to large eggs1 cup water0.125 tsp rice vinegar16 spring roll wrappersfrying oilrice vermicelli noodlessoft lettucefresh herbs such as cilantro, mint, Thai basilnuoc cham dressing ), (See Notes for suggestions on how to make itStepsClear checksTap an ingredient or step to check it off.1Step 1: Soak dried wood-ear mushrooms in hot water for 5 minutes or until rehydrated, then julienne. Soak glass noodles in room-temperature for about 20 minutes. Once softened, cut noodles into shorter pieces, about 2-3 inch long.2Step 2: Chop shrimps into smaller pieces but not too small. Place shrimp pieces and ground pork in a mixing bowl. Then add julienned wood-ear mushroom, beansprouts, carrot, glass noodles, shallots, salt, pepper and fish sauce. Give everything a quick mix. Then add 2 eggs and mix well to combine.3Step 3: Before wrapping the rolls, you can fry a small piece of filling to see if it is seasoned to taste and adjust if needed.4Step 4: To a small bowl, add about 1 cup of water and a few drops of rice vinege (about 1/8-3/16 teaspoon). Place a spring roll wrapper on a clean surface and use your fingertips to dab some water from the bowl to wet the wrapper.5Step 5: Once the wrapper sheet is pliable, place about 2½ tablespoons of filling near the top part of the sheet. Form the filling into a log shape, then fold the left and right sides of the rice paper over the filling. Fold the top part of the sheet over and then roll it up away from you. Set aside. Continue to wrap until you have used up all the filling.6Step 6: Place a frying pan over medium heat. Once the pan is hot, heat a generous amount of oil. When the oil is hot, add the spring rolls and fry in a single layer. You may need to increase the heat slightly after adding the rolls to ensure the oil is hot and bubbling (not too vigorously). Fry for 4-5 minutes until the outside is lightly golden, flip once or twice. Transfer to a wired rack or place on paper towel briefly to absorb excess oil.7Step 7: Let the rolls cool down for 5-10 minutes. Then heat the oil again over medium heat and fry the rolls the second time. This time, use a slightly higher heat than the first time to crisp them up. Fry for 2-3 minutes until the outside is deep golden and crispy. Transfer to a wired rack or place on paper towel briefly to absorb excess oil before serving.8Step 8: Serve right away with noodles, lettuce, fresh herbs and dressing.getsaucepan.com/r/0635cb07-2a1c-4b86-9c7d-2b5649d85575 · Original: https://delightfulplate.com/vietnamese-fried-spring-rolls/
