The Vietnames love their spring rolls so much they have two popular versions. Here's the fried version. To see the fresh version, see Vietnamese Fresh Spring Rolls.
Serves 4 to 5
Prep Time 40 minutes
Cooking Time 20 minutes
10 sheets dried rice paper
2 eggs, beaten
1 cup peanut oil
For the filling
1 ounce vermicelli noodles (sotanghon)
1 tablespoon dried mushrooms
1/2 pound ground lean pork
1/2 large onion
2 cloves garlic, finely chopped
4 ounces crab meat
2 ounces shrimp, shelled and chopped
1/4 teaspoon pepper
For the Nuoc Cham (spicy fish sauce)
1 clove garlic, finely chopped
1/2 hot chili pepper, finely chopped
1/2 tablespoon plus 1 teaspoon sugar
juice of half a lime
1/2 cup fish sauce
2 1/2 tablespoons water
1 Soak noodles in warm water for 20 minutes and cut into 1-inch-long pieces.
2 Soak dried mushrooms for 30 minutes, then drain and finely chop.
3 Combine all the filling ingredients in a bowl and set aside.
4 Cut a round sheet of rice paper into quarters. With a pastry brush, paint each with beaten egg.
5 When the wrapper is soft and transparent, place about 1 teaspoon of filling near the curved side. Fold the side over to enclose the filling and continue to roll.
6 After filling all the wrappers, fry the rolls on moderate heat until golden brown.
7 Serve spring rolls with lettuce, cilantro, mint, and Nuoc Cham (recipe follows).
8 Make Nuoc Cham (spicy fish sauce): In a small bowl, combine garlic, chili pepper, sugar and lime juice. Add fish sauce and water. Mix well.
Shopping tip: You can load up on authentic Vietnamese food items such as Bahn Trang, Nam Pla, and Nuoc Mam at selected Pho Hoa branches in Metro Manila.
RELATED recipes: Maj Lazatin's Vietnamese Spring Rolls, Vietnamese Fresh Spring Rolls,
Vietnamese Fried Spring Rolls
Photography by David Hanson | Styling by Angelo Comsti
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