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Homemade Vietnamese Fried Spring Rolls (Deep-Fry version)
Homemade Vietnamese Fried Spring Rolls (Deep-Fry version)
Spring roll Ingredients:
- Dried bean thread (2 packages) - soak in warm water, then cut in an inch length
- Dried shredded wood ears (1/2 cup) - same procedures like bean thread
- Ground pork (1 pound)
- Shredded Carrots (2)
- Minced garlic (2 Tbsp)
- Minced ginger (2 Tbsp)
Mix all ingredients in a bowl, then add 2 Tbsp fish sauce, 2 Tbsp olive oil, 3 Tbsp sugar, 1 Tbsp oil, 1/2 tsp salt and pepper.
Wrapping procedures:
- Place a rice paper in warm water for 10-15 seconds
- Put all the fillings and roll tight to avoid air bubble
- Once wrapped, place the spring rolls in the refrigerator to let it dry off (min 1 hour)
Deep fry procedures:
- Half fill cooking pot with oil
- Temperature to medium heat
- Fry the spring rolls in small batches (make sure keep rotate them; otherwise, the spring rolls will stick together)
- Cook 8-11 minutes depend on the size of the spring roll.
Dipping Sauce:
- Sugar (1/2 cup)
- Fish sauce (2 Tbsp)
- Red chili paste (1 Tbsp)
- Lime juice (1 fresh lime)
- Minced fresh garlic (3 gloves)
- Water (1/2 cup)
Optional:
onion, pasley, cilantro, mint leaves
Enjoy!