Who doesn't like Spring rolls right? Either fresh or Deep fried, i love them both. Now there are many kinds of Fried Spring rolls, what you add in your fillings is really depends on personal preferences. But the kind that I made and I always like is the Vietnamese recipe. The wrapper I use is the same kind as those fresh ones but it is made specifically for frying. So when purchasing these sheets, you have to make sure that it is for the frying spring rolls, otherwise I will break when you try to roll or when you fry it, it actually won't turn brownish easily, it will stay white and the edges are almost burnt (Trust me I have been those a lot of different kinds of sheets. lol)..
So I hope you find this recipe helpful and delish! I wish I had more pictures of every steps I made but, this is an months old pictures so I pretty much deleted some of them and didn't know I would be blogging about it. Hehe ^^
What you need:
- Spring roll sheets (Thin and clear sheets same as Fresh Spring Rolls sheets)
- A bowl of water
- Cutting board or flat plate
- Tray for placing after rolling
- Wire rack/Kitchen towels for soaking out the oil
- Vegetable oil = 4 cups
Filling:
- Ground pork = 1 pound
- Carrots (Shredded) = 2 pcs
- Shallots (Sliced in tiny strips) = 6 pcs
- Garlic (Sliced in tiny strips) = 6 pcs
- Dried prawns (Soaked in water) = 1/2 cup
- Wood ears mushrooms (Soaked in water) = 400 gram
- Vermicelli noodles (Soaked in water til soften) = 2 cups
- Eggs = 2 pcs
- Salt = 1 tsp
- Soy sauce = 2 tbsp
- Oyster sauce = 2 tbsp
- Sugar = 1 and 1/2 tbsp
- Pepper = 2 tsp
Process:
- Drain the dried prawns from water, if you have a mortar, use it to crush them finely or if you don't just use food processor to process it finely.
- Wood ears should be drained from water as well and slice thinly in strips
- Vermicelli, cut them thoroughly with scissors about 3 inches.
- When you have all things ready, in a bow: Place everything together and mix well for about 3- 5 minutes as necessary. (I usually put some of the mixture in microwave and heat it for a little bit then taste. If I find that I need more or something, I will add.
- Wrap the mixture bowl and store in the fridge for all the ingredients combined. Leave for about 30 minutes or so.
Rolling time:
- Set everything ready in front of you: Water bowl, tray, cutting board and your mixture.
- With a sheet, dip it in the water and place on the cutting board.
- If you find that the sheet is turning alive and liquid is gone, place your mixture in. Just enough, don't be too generous otherwise it will be hard to roll and it will eventually break later on or during frying.
- When placing the mixture, make sure it is in the middle of the sheet, spread it out a little bit but make sure you leave two sides or edges about an inch or two because you will have to fold both sides in.
- Wrap the edge right in front of you in, then two sides in that they meet in the middle
- Tug it in tight and tug in again as you roll to the end.
- Dip your finger in the water and place on the end of the sheet, so it seals
Frying:
- Vegetable oil in the sauce pan and heat it in medium heat for about 7 minutes.
- Carefully place your Spring rolls in the hot oil one by one.
- Depends on the size of your sauce pan of how many you can put it, but do not put too much because it will be hard to cook and the temperature of the oil will be changed.
- Place enough to fill the pan and leave it.
- Do not stir!! wait until you see a little crisp on the spring rolls, that's when you can start stirring. If you are not too lazy, you can stir constantly when frying, so Spring rolls will be fried equally on all sides.
- When they turn brownish, place on the wire rack or place kitchen towels to soak out the access oil.
- It is best to serve hot! but be careful! :)
Dipping Sauce:
- Fish sauce = 5 tbsp
- Vinegar = 3 tbsp
- Sugar = 3 tbsp
- Salt = 1/2 tsp
- Water = 1/2 cup
- Red chili (Crushed) = 10 pcs
- Carrots (Shredded) = 1tbsp
Process:
- In a sauce pan, put all the in ingredients together except Red chili and carrots) and bring it to boil, taste for sweet, sour and saltiness of the sauce. Place shredded carrots and let it cool completely.
- In a small dipping bowl, place the sauce added Red chili, if you feel like it needs some sourness, you can slice up some lime and add to the sauce.
- What the sauce is supposed to taste like is actually depends on how you like it. Some people prefer it to be somewhat sweet or sour. But I love the taste of Sweetness, sourness and saltiness all in once.
How to serve:
- These Fried Spring rolls can be eaten by it sauce with the sauce but some of us prefer to wrap while eating these.
- What you need for wraps is lettuce, cilantro, mint, sliced cubes and thinly of cucumber, tomatoes and some beansprout. Together with some rice noodles.
- Place lettuce as a sheet, cut your spring rolls in an inch pieces and place on, along with the rest of the vegetables. Dip in the sauce and there you have it! Enjoy!! :)
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