Spring Rolls
Vietnamese spring rolls with nuoc cham dipping sauce are a fresh and flavourful dish, filled with minced chicken, prawns, mushrooms and crisp vegetables. Serve them golden and freshly fried, alongside the tangy, spicy dipping sauce and fresh herbs.
Food
Tools
Ingredients
Nuoc Cham Sauce
- 2 tbsp sugar
- 1 tbsp fish sauce
- A little hot water (about 2.5–3 tbsp) to dissolve the sugar, then top up with cold water
- ½ cup water
- 2–3 tbsp lemon juice
- 1 tbsp garlic (finely chopped or crushed)
- Finely chopped fresh chilli, to taste
Vietnamese Spring Rolls
- 500 g minced chicken (about 1 lb)
- 300 g raw prawns (about ⅔ lb)
- 20 g (3/4 oz) dried wood ear mushrooms, about 200 g (about 1 cup) soaked
- 20 g (3/4 oz) dried shiitake mushrooms, about 70–100 g (¾ cup) soaked
- 200 g carrots (1½ cups), shredded
- 130 g onion (1 cup)
- 2 × 40 g glass noodles, about 200 g after soaking (2 cups, soaked and cut)
- spring onions
- 1 egg
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- ½ tsp white pepper
- ½ tsp salt
- 1½ tbsp potato starch
Sealing paste
- 1 tbsp plain flour
- 2 tbsp water
Spring roll wrappers (wheat), 8.5 inch (21.5 cm)
- 8.5 inch (21.5 cm)
For serving
- Fresh coriander, mint, curly lettuce or other leafy greens, and rice noodles.
Follow these steps
- Soak the wood ear and shiitake mushrooms in hot water for 20–30 minutes.
- Soak the glass noodles in lukewarm water for about 15 minutes.
- Trim the mushroom stems if needed and cut the glass noodles into shorter lengths.
- Peel, devein and roughly chop the prawns.
- Finely chop the spring onions.
- Grate the carrots, onion, shiitake mushrooms and wood ear mushrooms using the Ankarsrum grater.
- Combine all the ingredients and seasonings thoroughly in a large bowl.
Rolling the Spring Rolls
- Place a spring roll wrapper with one corner facing you.
- Add about ¼ cup (70 g) of filling in the centre of the wrapper (about 5–6 inches long).
- Fold up the bottom corner, fold in the sides, and roll tightly upwards.
- Seal the edge with a little flour paste.
Frying
- Heat plenty of oil to 180 °C (350 °F), enough for the spring rolls to float.
- Fry for about 4 minutes, until golden and cooked through.
- Serve immediately with nuoc cham dipping sauce, fresh herbs, greens and noodles.
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