This dish originated in Vietnam and is loved by many countries, this dish especially appears on Tet Holiday. Crisp on the outside, with a tasty filling; they’re perfect dipped in the traditional fish sauce as well. 😇Ingredients used for the fried spring roll are different depending each local: Seafood spring rolls include (shrimp, squid, onion, mayonnaise, carrots, ..), crab spring rolls (crab meat, shrimp, pork, vermicelli, ..), fresh spring rolls (vegetables, herbs, eggs). , sausage,..), traditional spring rolls (pork, egg, wood ear, carrot, vermicelli or rice vermicelli). Today I will show you how to make traditional spring rolls - the most popular spring rolls in Vietnam.
Ingredient
- Vermicelli or rice noodles
- Pork
- Wood ear
- Carrot
- Chinese Black Mushroom
- Rice paper rolls are primarily made with rice flour
1.Peel the carrots, soak the wood ear and china black mushrooms in hot water for about 20 minutes, then wash them. Chop them as small as possible
2. Get a bowl to fit the noodles in and pour boiling water into it and soak the noodles in it, soak the rice noodles for 6 to 10 minutes, until tender and milky white but still chewy. Drain the noodles then rinse briefly under cold water
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3.In a pot, mix vermicelli, minced meat, rice vermicelli, mushrooms, carrots together, add eggs and seasonings like fish sauce or salt. Use your hands if necessary to mix well. Place a small handful of filling in the middle of the rice paper, fold in the sides, roll the wrapper up tightly. Repeat with the rest of the wrappers and filling.
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4.Heat oil over medium heat in a wok or a large frying pan, gently put in a few spring rolls in the oil.. Add the spring rolls to the hot oil under low heat and cook for around 3 minutes on each side until they are golden all over. Remove from the oil and drain on paper towel.
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Because this dish is greasy and fatty so I dip them with garlic and chili fish sauce, served with bean sprouts and cabbage.
