This dish is one of my favourite all time Vietnamese meals (apart from Pho....actually I love all Vietnamese food) hehe. I often eat them at my local Vietnamese restaurant called Dong Que in Footscray. They have many authentic Vietnamese dishes there that many other Vietnamese restaurants don't have. This recipe is inspired by Luke Nguyen and if you don't know who he is, check him out on SBS on Thursday nights. A Vietnamese chef from Sydney who travels Vietnam to explore all the wonderful food that the country has to offer. He is a hero of mine and inspired me to start cooking Vietnamese food (apart from my mum that is) !!!
This is the recipe I followed:
Vietnamese Spring Rolls
60g dried wood ear mushroom, soaked for 20 mins and sliced
50g bean thread vermicelli, soaked for 20 mins and cut into 4cm pieces
1small can of water chestnuts, finely chopped
200g mince pork
1/2 onion finely chopped
2 tsp salt and 2 tsp of pepper
1 tbsp of fish sauce
20 round rice paper
Lettuce, Vietnamese herbs and mint to serve
2 tbsp fish sauce
2 tbsp sugar
2 tbsp of warm water
1 tbsp of white vinegar
1 tbsp of lemon juice
1 chilli and 1 clove of garlic finely chopped
Combine all ingredients to make the dipping sauce. You can adjust the quantity of fish sauce/sugar/lemon according to your taste.
- To make spring roll fillings, combine of ingredients and mix well.
- Soak each rice paper in warm water for 2 seconds and put a heap tablespoon of the filling in the centre of the paper.
- Fold in the sides and roll the fillings in the paper tightly right to the end. Prepare the other 19 rolls in the same way.
- Heat vegetable oil in the pan on medium heat. Deep fry a few rolls at a time in the oil to ensure that they don't stick together and become crispy.
- Remove from oil, and place on paper towel to absorb any excess oil.
- Serve wrapped in lettuce leaves and herbs with dipping sauce.
I hope your rolls turn out as delicious as mine did hehe!!
Happy eating friend :)
Fat Pom Pom