Best Vietnamese Fried Spring Rolls Recipes

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VIETNAMESE FRIED SPRING ROLLS



Vietnamese Fried Spring Rolls image

Cha gio When Noi came to America in 1975, banh trang - Vietnamese rice flour wrappers - weren't available, so the use of wheat wrappers from Singapore and China became widespread throughout the immigrant community. While it's easier to get banh trang these days, Noi still uses the wheat wrappers for this recipe.

Provided by Bich Minh Nguyen

Categories     Mushroom     Pork     Shellfish     Appetizer     Fry     Cocktail Party     Shrimp     Carrot     Spring     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 50 hors d'oeuvres

Number Of Ingredients 28

For nuoc cham dipping sauce
5 1/2 tablespoons sugar
3/4 cup warm water
1/4 cup plus 1 tablespoon Asian fish sauce (preferably from Phu Quoc)
2 tablespoons rice vinegar (not seasoned)
2 teaspoons fresh lime juice (optional)
2 garlic cloves, minced
2 fresh Thai chiles (2 to 3 inches; preferably red; including seeds), thinly sliced crosswise
For spring rolls
7 1/2 oz very thin bean thread noodles (in small skeins, also known as cellophane or mung bean noodles*)
2 oz dried wood ear mushrooms
1 medium shallot
2 garlic cloves
2 cups grated carrots (4 to 5 carrots)
1 lb ground pork shoulder
1/4 cup Asian fish sauce (preferably from Phu Quoc)
1/4 cup plus 1 teaspoon sugar
2 1/2 teaspoons black pepper
2 teaspoons salt
1 lb shrimp in shell, peeled and deveined
25 (8-inch) square frozen spring roll pastry wrappers made with wheat flour, thawed
1 large egg yolk, lightly beaten
About 6 cups vegetable oil
Accompaniments: lettuce leaves and fresh mint and cilantro leaves
N/A fresh mint
N/A cilantro leaves
Special Equipment
a deep-fat thermometer

Steps:

  • Make dipping sauce:
  • Stir together sugar and water until sugar is dissolved. Stir in remaining sauce ingredients, then chill, covered, at least 2 hours.
  • Prepare filling:
  • Put noodles in a large bowl and cover with hot water by several inches. Soak, pulling noodles apart and stirring occasionally, 10 minutes. Drain noodles and cut into 2- to 3-inch pieces (you should have about 3 cups), then transfer to another large bowl.
  • Put mushrooms in a bowl and cover with hot water by several inches. Soak 15 minutes. Drain and rinse mushrooms thoroughly, then drain again. Trim off and discard any hard parts from mushrooms. Finely chop mushrooms. (You should have about 2 cups.) Add to noodles.
  • Pulse shallot and garlic in a food processor until finely chopped, then add to noodles along with carrots, pork, fish sauce, sugar, pepper, and salt. Pulse shrimp in processor until coarsely ground. (Do not overprocess or it will become pasty.) Add shrimp to noodle mixture. Mix with your hands until well combined. Chill filling, covered with plastic wrap, until cold.
  • Assemble rolls:
  • Line 2 trays with wax paper.
  • Transfer one fourth of filling to a small bowl and keep remainder chilled, covered. Place 1 wrapper on a work surface, keeping remaining wrappers covered with a clean kitchen towel (to prevent them from drying out). Cut wrapper diagonally in half to form 2 triangles. With long side of 1 triangle nearest you, put 2 tablespoons filling along middle of long edge of triangle, and shape filling into a thin 5-inch log. Fold left and right corners of wrapper over filling, overlapping slightly and aligning bottom edges. (Wrapper will resemble an open envelope.) Dab top corner with yolk, then roll up wrapper away from you into a long thin roll, making sure ends stay tucked inside. Place on a tray, seam side down. Repeat with remaining triangle. Make more rolls in same manner with remaining wrappers and filling, keeping trays of rolls chilled, loosely covered, until ready to fry.
  • Heat 1 1/2 inches of oil in a 5- to 6-quart pot over moderately high heat until it registers 365°F on thermometer. Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking, until golden brown and cooked through, 4 to 5 minutes. (Return oil to 365°F between batches.) Transfer as fried to a colander lined with paper towels and drain rolls upright 2 to 3 minutes. To eat, wrap hot or warm rolls in lettuce leaves and tuck in mint and cilantro leaves. Serve with dipping sauce.
  • *Available at Asian markets and Uwajimaya (800-889-1928).

VIETNAMESE DEEP FRIED SPRING ROLLS RECIPE - (4.1/5)



VIETNAMESE DEEP FRIED SPRING ROLLS Recipe - (4.1/5) image

Provided by á-44083

Number Of Ingredients 13

6 oz. ground pork
2 oz. small shrimp, minced
1 oz. crab meat, coarsely chopped
Some shredded carrots
1 oz. mung bean noodles/cellophane noodles/glass noodles - soaked in hot water for 30 minutes or
until they turn very soft
1 clove garlic, minced
1 shallot, minced
3 big dashes ground black pepper
1 teaspoon fish sauce
Salt to taste
1 small egg, lightly beaten (use only half)
Vietnamese rice paper

Steps:

  • Chop the soaked mung bean noodles into shorter threads. In a bowl, mix the ingredients together to form a sticky filling. To roll the cha gio, place a piece of rice paper on a clean, wet kitchen towel. Dip your fingers in a bowl of warm water and run them all over the entire rice paper to soften it. Place 1 heaped tablespoon of filling on the moist rice paper, fold the rice paper over the filling, tuck in the sides, then roll to form a cyclinder about 3 inches long. Heat oil over medium heat in a wok or a large frying pan. When the oil is smoking, gently put in a few cha gio in the oil. Fry them slowly until they turn golden brown. Dish out and drain the excess oil by lining them over some paper towels. Serve immediately with nuoc cham or roll it up with a fresh lettuce leaf and some aromatic herbs and then dip into the nuco cham.

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