Vietnamese style spring rolls

レシピ

材料・調味料 (3-4)

corn starch: 1 Tbs

ground pork: 75g

diced shrimp: 75g

diced mushroom*: 20-30g

harusame: 20g

diced carrot: 1 small

diced red onion: 20-30g

diced green onion: 2 pcs

diced bean sprouts: 1 bag

diced garlic: 2 cloves

grated ginger: 15g

fish soy sauce: 1 Tbs

egg: 1

salt & pepper: as U like

•fresh lemon juice: 1 tsp

•fish soy sauce: 2 tsp

•sugar: 1 tsp

•hot chili peppers: as U like

spring roll skin: 10 pcs

frying oil: as U like

flour & water glue: 20-30mL

作り方

1: Soften harusame and cut into approximately 3cm length. Mix all ingredients from corn starch to salt & pepper.

2: Put 1/10 of patty into each paper roll and ensure it seals by gluing with a little flour & water. Heat oil @160℃

3: Roll up tightly and don’t use too much water or excess liquid. Also ensure that you keep them separated after rolling as they may stick to one another. Fry 3-4pcs at a time for 2 mins/side to keep oil at same temperature. Note: NOT fully browned yet!

4: Allow them to drain and cool on rack while other pieces are fried. Once all 10pcs are fried, raise heat to 190-200℃ and deep fry a 2nd time for 30-45 seconds/side to make crisp and brown before serving. Don’t forget to brown the sides!

5: Mix • ingredients for Nuóc mâm pha fish sauce and water down with about double amount of water as you like.

6: Cut spring rolls in halves or serve whole over garnish such as cabbage, coriander, lettuce, cucumbers, shredded carrots or white radish.

7: *photo is after 1st fry

ポイント

May cook all ingredients in frying pan before rolling if you prefer. Be sure to allow it to cool and drain excess liquids before rolling & frying.
*Kikurage mushrooms make for a crunchy texture, but shimeji or any other type is also replaceable.