Crunchy Vietnamese-Style Spring Rolls

Handheld & Deep-Fried

When you’re eating something deep-fried and zero knives and forks are needed, you know you’re in a good place. These spring rolls somehow manage to be light and fresh which I think has something to do with the abundance of greens you serve it up with. No you won’t find these exact guys in Vietnam but the sauce does add the necessary Asian kick and ultimately when it comes down to crunch time (get it) all that matters is flavour and how simple they are to make.

Crunchy Vietnamese Spring Rolls

_ Crunchy Vietnamese-Style Spring Rolls

Ingredients

Crunchy Vietnamese-style fried spring rolls with lots and lots of greens

 

½ package rice vermicelli noodles

500g chicken mince or chicken sausage meat

150g mixed mushrooms (I like to use shimeji and enoki)

3 carrots, peeled and grated

6 spring onions, finely sliced

Thumb-sized ginger grated

Salt and pepper

20 spring rolls wrappers

Vegetable oil, for frying

 

To serve

Lettuce leaves

Handful fresh mint

Handful fresh coriander

 

Dipping Sauce

2 tablespoons fish sauce

3 tablespoons rice vinegar

2 teaspoons sugar

¼ cup water

1 Garlic clove grated

1 red chilli, finely sliced

2 Limes, juice & zest

Season to taste

 

In a pan heated high, fry the chicken mince or chicken sausage meat until cooked through. Remove from the pan and set aside.

In the same pan quickly fry the mushrooms on a high heat in a little butter until cooked and a little crispy. Remove from the pan and set aside.

Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 4 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles.

Mix the chicken, mushrooms and noodles with the remaining ingredients and season.

Turn the spring roll wrappers to form a diamond shape. Spoon some of the filling towards the middle bottom of the diamond. Fold in the bottom over the filling ensuring there are no air pockets and then fold the 2 sides in. Mix together a little corn starch and water. Dab a little cornstarch mix on the top of the spring roll corner and roll up to seal.

Heat the oil in a deep-sided pot to roughly 180⁰c. Alternatively, drop a little of the filling to test when the oil is ready. The filling should sizzle and bubble. Fry until golden. Serve with fresh greens and dipping sauce.

To make the sauce, simply mix all the ingredients and season to taste. Remember the fish sauce is quite salty so taste before adding salt, you may not even need to add. 

March 10.