Vietnamese Style Deep Fried Spring Rolls
I reproduced the taste from a Vietnamese restaurant!
While frying, let the rolls float around in the oil without touching them since they will stick to the chopsticks easily.
The temperature of the oil should be high (180-185℃) to fry them to a crisp. (It should take about a minute or so.)
If you don't like cilantro, try them with chopped shiso leaves instead. Recipe by abichi
Vietnamese Style Deep Fried Spring Rolls
I reproduced the taste from a Vietnamese restaurant!
While frying, let the rolls float around in the oil without touching them since they will stick to the chopsticks easily.
The temperature of the oil should be high (180-185℃) to fry them to a crisp. (It should take about a minute or so.)
If you don't like cilantro, try them with chopped shiso leaves instead. Recipe by abichi
Cooking Instructions
- 1
These are the ingredients.
- 2
First prepare the sauce: Mix the ingredients for the sauce and seasonings in a bowl until even.
- 3
In another bowl, blend the ground pork, chopped shrimps, minced onion, cilantro, and rehydrated and chopped glass noodles.
- 4
Add the ground garlic and 2 teaspoons of nam pla fish sauce. Stir until the mixture takes on a paste-like consistency.
- 5
Divide the mixture into 20 portions.
- 6
Cut the rice paper in quarters. Soak them in water or lukewarm water.
- 7
Wrap the fillings (as if rolling spring rolls).
- 8
- 9
Fry the rolls. (If you fry too many at once, they will stick to each other. Fry 2-3 at one time.)
- 10
Drain the excess oil and you're done. Have them with the sauce.
- 11
They're nice and refreshing rolled together with mint leaves in lettuce.
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