Serves 40
70 min
Vietnamese Spring Rolls
Recipe GLPR3ced608cdd5841
Crispy fried spring rolls filled with seasoned ground pork, soft cellophane noodles, rehydrated wood ear mushrooms, fresh vegetables, and aromatic basil. These golden parcels are served with lettuce leaves, fresh cucumber slices, and fragrant rice vermicelli for a complete meal. A traditional Vietnamese appetizer or light main course that delivers complex flavors and satisfying texture in every bite.
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Ingredients
2 oz Dried cellophane noodles
1 oz Dried wood ear mushrooms
1 lb Ground pork
1 Medium yellow onion, peeled and finely chopped
3 Carrots, peeled
1 Egg, lightly beaten
Salt
Freshly ground black pepper
40 Triangular rice-paper wrappers (rounded edge about 9")
2 oz Dried rice vermicelli
1 Head of leaf lettuce, washed and separated
2 Cucumbers, thinly sliced
½ cup Fresh holy or sweet basil leaves
Vegetable oil for frying
Vietnamese dipping sauce
Directions
Soak the dried cellophane noodles in warm water for 8 to 10 minutes until soft. Drain well and cut into 2-inch pieces using kitchen scissors. Set aside.
Rehydrate the dried wood ear mushrooms by soaking them in warm water for 10 minutes until softened. Drain, squeeze out excess water, and finely chop. Set aside.
Heat a large skillet over medium-high heat. Add the ground pork and cook, breaking it apart with a spoon, for 5 to 7 minutes until it reaches an internal temperature of 160°F and is no longer pink. Drain excess fat if needed.
Add the finely chopped onion to the cooked pork and stir frequently for 2 minutes until the onion softens and becomes fragrant.
Stir the softened cellophane noodles and chopped wood ear mushrooms into the pork mixture. Cook for 1 minute to combine. Season generously with salt and black pepper to taste.
Remove the pork and noodle mixture from heat and allow it to cool to room temperature, about 10 minutes.
Grate 1 carrot and slice the remaining 2 carrots thinly. Mix the grated carrot into the cooled pork filling along with the lightly beaten egg. Stir until well combined.
Place a damp towel on your work surface. Arrange the rice-paper wrappers on the towel and cover them with another damp towel to keep them pliable while assembling.
Working with one wrapper at a time, place it on a clean, slightly damp surface. Position about 2 tablespoons of the pork filling in the lower third of the wrapper in a line. Fold the bottom edge up and over the filling, fold in the two pointed corners toward the center, then roll tightly away from you to seal the spring roll into a cylinder.
Place the assembled spring rolls seam-side down on a plate lined with parchment paper. Cover with plastic wrap to prevent them from drying out while you assemble the remaining rolls.
Heat vegetable oil to 350°F in a deep heavy-bottomed pot or deep fryer. Working in batches to avoid overcrowding, carefully lower the spring rolls into the hot oil and fry for 2 to 3 minutes per side until they turn golden brown and crispy. Transfer to a wire rack or paper towels to drain.
Soften the rice vermicelli by soaking in warm water for 3 to 5 minutes, then drain well.
Arrange the lettuce leaves, sliced cucumbers, and sliced carrots on a serving platter. Place the golden spring rolls on the platter with the softened rice vermicelli. Serve warm alongside Vietnamese dipping sauce for dipping into each roll.
