In my Mandarin Class, I have Vietnamese classmates and I thought of making their famous spring rolls. I'm so happy, they like the taste except for the wrapper. They suggested next time cut the wrapper in half so it wouldn't be so thick and the mixture will be cook easily. In the orginal recipe from Wandering Chopsticks, ground pork is added. Unfortunately, yours truly is not eating pork so I added beef instead. Maybe, next time more vege will be added like carrots or mushrooms.
handful vermicelli (mung bean noodles)
3 shallots, chopped
3 spring onion, chopped
300g shrimps, chopped
300g beef, ground or chopped
1 tablespoon fish sauce or oyster sauce (I used soy sauce)
pinch of salt
pinch of sugar
pinch of pepper
olive oil
Vietnamese Wrapper
In a big bowl, combine all the ingredients and mix well. Let it marinate for 10-20 minutes. Soak noodles in cold water. Add the noodles in the mixture. Keep mixing to blend all the flavor.
Rub the wrapper with water until soft. Place in flat surface. Scoop a tablespoon of mixture, place in the middle of a wrapper. Fold one side over to the mixture, then fold left and right sides. Roll forward to wrap the mixture.
Heat oil, deep fried the spring rolls (make sure not too crowd, the wrapper is kind of sticky). Place in a absorbent or paper towel to drain excess oil.
Serve hot. If desired, sauce of your choice. Enjoy!
My mouth is watering looking at your photo. I love spring rolls. Diane
ReplyDeleteThanks! I think I should add more vege like carrots next time :)
ReplyDeleteSeriously, that looks delicious. I'd have chili sauce with that =)
ReplyDeletewow, this spring rolls looks delicious! sweet chili sauce would be yummy with it! hapy food trip friday! :)
ReplyDeletei'd love to have some nouc cham with your spring rolls.:p carrots and raisins, too.
ReplyDeletea cousin served us this one time, i haven't tried doing it. looks crunchy.
ReplyDeletehttp://clarizze.blogspot.com/2010/10/food-trip-friday-pasta-in-jiffy.html
I love cha gio! thanks for the recipe!
ReplyDeleteNice! I thought the wrapper was quite "thin" in the uncooked photos, but I was surprised to read that the wrapper was then too "thick" when cooked, but hey I'll still munch on those like crazy! :)
ReplyDeletethat looks yummy! i haven't tried them fried before...
ReplyDeleteOne of my all-time favorite foods - spring rolls! Thanks for sharing the recipe, will try it =)
ReplyDeleteMy FTF Entry - Tofu & Mushroom Sauté
Have a fun weekend!
Haven't tried the vietnamese style spring rolls--looks yummy for me!Thanks for the recipe^_^
ReplyDeleteFood Trip Friday
oh, i love spring rolls..wanna grab one!
ReplyDeleteI love their rice paper its so delicate looking... look yummy.
ReplyDeleteMy Food Trip Friday here
I love it with lots of veggies!
ReplyDeletewow! kakaiba naman ang version nang spring rolls nila jan...interesting!
ReplyDeletemy FTF is up as well!
i also like to try this lumpia, the pper is very appetizing.para ma iba naman ang lumpia ko
ReplyDeletehere's my food TRIP friday entry
here's my FOOD FRIDAY entry
healthy food!
ReplyDeleteLesley
I love spring rolls, thick skinned or thin skinned... and of course, made even more amazing with the shrimp. I love shrimp! Thanks for sharing with Friday Potluck again this week, Lani, I always look forward to your posts!
ReplyDelete