As I mentioned in my last post, I have been feasting on spring rolls here in Vietnam. They are always a little bit different, but seriously delicious every time. I just can’t get enough. What will I do when I travel to countries without spring rolls?!
Make my own I guess.
Predicting this dilemma ahead of time I signed up for the Hanoi Cooking Centre spring roll class and now am the proud owner of four new spring roll recipes.
In the US I was only familiar with fresh spring rolls – essentially uncooked, so I was surprised to discover fried spring rolls are just as popular here in Vietnam. I had only had the fried egg rolls before, but trust me these are better.
The rice paper rolls are double fried and are nowhere near as heavy as the egg roll rivals. The rice paper almost cracks in your mouth, perfectly light and crunchy.
As for the filling? Those options are endless. These ones we made with pork and crab mainly, but with a slew of other ingredients as well.
With a light and flavorful dipping sauce these spring rolls are simply irresistible.
Perfect served with a chilled glass of beer. Here in Hanoi I’m drinking the local 40 cent (yes 40 cent) draft beers, but for all my international readers enjoy these rolls with your Harpoon, Fosters, or Heineken (or your beer of choice). Speaking of beer, here’s an interesting take on how the experts select a matching beer.
- 10 dried wood ear mushrooms
- 50 grams cellophane noodles
- 1 small jicama, peeled, diced and patted dry with a paper towel
- 400 grams minced pork
- 100 grams crab meat
- 2 shallots, diced
- 1 egg
- ½ teaspoon black pepper
- 6 sheets rice paper
- vegetable oil for deep frying
- Rehydrate mushrooms by placing them in a bowl of boiling water for 20 minutes then squeeze dry to remove excess liquid. Cut off tough stem of mushrooms and discard. Finely dice the mushrooms and set aside.
- Add cellophane noodles to hot water for 1 minute then rinse with cold running water. Drain noodles and cut into 1½ inch sections.
- In a large bowl combine mushrooms, noodles, jicama, pork, crab, shallots, egg and black pepper. Mix until combined.
- Dip one sheet of rice paper into water for one second. Place on a flat surface and add two tablespoons on filling on the bottom third of the rice paper sheet. Start to roll up the rice paper sheet away from you, folding in the two ends, and continue rolling.
- Heat oil in a wok over medium heat until hot but not smoking. Carefully add spring rolls, one at a time and fry until golden brown
Recipe from Hanoi Cooking Center