Vietnamese Fried Minced Pork Spring Rolls
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Vietnamese Fried Minced Pork Spring Rolls
PREP TIME: 25 MIN
COOK TIME: 15 MIN
TOTAL TIME: 40 MIN
Yield: 2
Author: Chakriya's Kitchen
INGREDIENTS
For Minced Pork Filling
.5 lb minced pork
2 oz (57g) cooked glass noodles or mung bean noodles, cut into short lengths
1 tbsp minced garlic
1 shallot, finely chopped
1 egg
1 tbsp fish sauce
1 tsp sugar
1 tsp kosher salt
1 tsp white pepper
1/4 black pepper
For Cooking
About 10-12 dried rice paper wrappers
Cooking oil for deep frying
For Dipping Sauce
1 tbsp minced garlic
3 bird’s eye chili, finely chopped
1 tbsp chopped shallot
3 tbsp fish sauce
2 tbsp vinegar
2 tbsp lime juice
3 tbsp palm sugar
For Serving
Lettuce leaves
Mint leaves
Thai basil leaves
Cilantro
Cucumber
INSTRUCTIONS
For the dipping sauce, add all the ingredients together in a small bowl and mix well. Set it aside until ready to serve.
To make the filling, add the minced pork in a medium bowl, the glass noodles, minced garlic, chopped shallot, crack 1 egg, fish sauce, sugar, kosher salt, white pepper, and black pepper into the bowl. Mix everything well together.
In a large bowl, add a good amount of water into the bowl.
Dip a rice paper wrapper into the water bowl for about 5 seconds, and place them on a cutting board. Quickly, add about 2 tbsp of the minced pork filling over the rice paper and fold. Make sure to squeeze and fold tightly to expel any air in the spring rolls. Fold in the sides and then roll up into a cylinder shape. Repeat the process until all the filling is used.
In a wok, add a generous amount of cooking oil for frying. Wait until the oil is hot, then add the spring rolls. Make sure they are not sticking together. Cook the spring rolls until golden color. Then take them out onto the paper towel to drain the excess oil.
Serve with the dipping sauce, lettuce leaves, cucumber, and herbs.
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