The Best Vietnamese Fried Spring Rolls

Name: The Best Vietnamese Fried Spring Rolls
Yield: 4 people
Cuisine: American
Ingredients: 1/2 pound finely chopped shrimp; 1 pound ground pork; 100 g grated carrot and air dry for 30 min; 100 g grated taro and air dry for 30 min; 50 g dried mung bean noodles; 1/2 cup dried shiitake mushrooms; 1/3 cup chopped shallots; 3 cloves minced garlic; 2 eggs; 1/3 cup water chestnuts; 2 tbsp fish sauce; 1/2 tsp salt; black pepper; 4 tbsp sugar; 1 bunch scallion; 1 package rice paper; water; neutral oil

Kat Truong @katfood7

NYC

Adding whipped egg whites to fried spring rolls make them light, airy, and crunchy!

Kat Truong @katfood7

NYC

Adding whipped egg whites to fried spring rolls make them light, airy, and crunchy!

Saved

Ingredients

4 people

1/2 poundfinely chopped shrimp
1 poundground pork
100 ggrated carrot and air dry for 30 min
100 ggrated taro and air dry for 30 min
50 gdried mung bean noodles
1/2 cupdried shiitake mushrooms
1/3 cupchopped shallots
3 clovesminced garlic
2eggs
1/3 cupwater chestnuts
2 tbspfish sauce
1/2 tspsalt
black pepper
4 tbspsugar
1 bunchscallion
1 packagerice paper
water
neutral oil

Saved

Steps

1

1. Soak mung bean noodles in water for 20 minutes or until soft. Cut into ½ inch pieces.
2

2. Pour boiling water into shitakemushrooms and let it soak until soft. Finely chop.
3

Separate eggs. Whip the egg whites until soft peaks
4

Mix together pork, shrimp, mung bean noodles, shitake mushrooms, egg yolks, carrots, taro, garlic, water chestnuts, scallions, shallots, fish sauce, salt, black pepper, and sugar. Fold in eggwhites.
5

Dip a rice paper into water for 5 seconds and place on a cutting board or plate. Once rice paper is semi soft, place 1 tablespoon of filling in the middle, fold in the sides, then fold the bottom up and roll to the top.
6

Deep fry in neutral oil for 7-10 min
7