Crispy Spring Rolls
By Desiree Brassert
These fried rolls are very different in texture and taste. The authentic recipe calls for ground pork and shrimp although the shrimp can be substituted with crab meat. You can offer a vegan alternative by using tofu and shitake mushrooms. I find that using ground chicken or turkey is just as delicious as long as a little butter is added to keep the juiciness while frying.
Spring Roll Ingredients
•Rice paper or banh trang
•One small bundle of bean thread noodles (they are often sold in little bunches gathered with string)
•5 oz (150 grams) shredded carrots
•5 oz (150 g) shedded cabbage
•2 oz (100 g) shredded daikon (optional)
•1 small onion, thinly sliced
•1 lb (500 g) of ground chicken or turkey
•1 tbs soft butter or margarine
•Salt and white pepper to taste
•Vegetable oil for frying
Directions
1. Soak the bean thread noodles in water to soften to enable cutting into 2 inch (5 cm) lengths.
2. Make sure that there is no excess moisture.
3. Mix the rest of the ingredients in a small bowl and then follow the same method as the summer rolls.
4. Heat the oil in a shallow pan (I do not recommend a deep fryer).
5. Fry the rolls until golden. You can achieve optimal crispiness by frying twice.
6. Drain on paper towels and serve with nuoc cham, or peanut sauce, store-bought sweet chili sauce, or hoisin sauce diluted in a little water.
Nuoc Cham or Dipping Sauce Ingredients
•1 oz nam pla or fish sauce
•Same amount of sugar
•½ oz of rice wine vinegar or lime juice
•½ cup of water
Directions
1. Mix ingredients until sugar is dissolved and then garnish with a small amount of shredded carrots and sliced hot peppers.
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