Vietnamese Crispy Spring Rolls

Ingredients

• 200g (7 oz) ground pork 200g (7 oz) ground pork
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 50g (1.8 oz) glass noodles, soaked in water until softened, then drained and cut into small pieces 50g (1.8 oz) glass noodles, soaked in water until softened, then drained and cut into small pieces
• 1 carrot, julienned 1 carrot, julienned
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 20 rice paper sheets 20 rice paper sheets
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the ground pork, shrimp, glass noodles, carrot, onion, garlic, fish sauce, sugar, black pepper, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Fill a shallow dish with warm water. Dip one rice paper sheet into the water for a few seconds until it becomes pliable. Place the soaked rice paper on a clean surface.
3. 3.
   Spoon about 2 tablespoons of the filling onto the lower third of the rice paper. Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom, making sure the filling is securely wrapped. Repeat with the remaining rice paper sheets and filling.
4. 4.
   Heat vegetable oil in a deep pan or pot to 180°C (350°F). Carefully place the spring rolls into the hot oil, a few at a time, and fry until golden brown and crispy, about 5-7 minutes. Remove the spring rolls from the oil and drain on a paper towel-lined plate.
5. 5.
   Serve the Vietnamese Crispy Spring Rolls hot with a side of dipping sauce.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp before using them in the filling to remove any grit or impurities.

Tips & Tricks

• To prevent the rice paper from sticking to your work surface, you can place a damp kitchen towel underneath it while rolling.
• For a vegetarian version, you can substitute the pork and shrimp with tofu or a mixture of mushrooms and vegetables.
• If you prefer a lighter version, you can bake the spring rolls in the oven instead of deep-frying them. Brush them with a little oil and bake at 200°C (400°F) for about 20 minutes, turning halfway through.

Serving advice

Serve the Vietnamese Crispy Spring Rolls as an appetizer or as part of a larger Vietnamese meal. They are best enjoyed when freshly fried and still warm.

Presentation advice

Arrange the spring rolls on a platter, garnished with fresh herbs such as cilantro or mint. The golden-brown rolls will be visually appealing against the vibrant green of the herbs.