Fried Vietnamese Spring Rolls Recipe



Step 1

In a large bowl of hot water, soak the cellophane noodles until soft and pliable, about 20 minutes. Drain and cut into ½-inch lengths.

Step 2

Meanwhile, in a medium bowl of hot water, soak the mushrooms until soft and pliable, about 15 minutes. Drain, cut off and discard the stems, and finely chop the mushrooms.

Step 3

Transfer the cellophane noodles and mushrooms to a large bowl and add the pork, grated carrot, and onion. Toss well, then stir in the egg and season with salt and black pepper to taste.

Step 4

Assemble the spring rolls: In a wide bowl of hot water, soak one wrapper until pliable, 15–30 seconds. Place on a clean work surface with the rounded edge facing toward you. Using a spoon, spread about one tablespoon of the pork filling along the rounded edge, leaving about 1 inch of space between the filling and the edge. Fold the rounded edge over the filling, fold in the opposite two sides, then roll up tightly. Repeat with the remaining wrappers and filling, changing out the water occasionally. 

Step 5

In a large bowl of warm water, soak the vermicelli until pliable, about 15 minutes. Bring a medium pot of water to a boil, then add the vermicelli and cook until soft, about 30 seconds. Drain, rinse under cold water, and transfer to a large serving platter. Pile the remaining carrots, the basil, cucumbers, and lettuce on top.

Step 6

Into a large pot or wok fitted with a deep-fry thermometer, pour the oil to a depth of 2 inches. Turn the heat to medium-high, and when the temperature reads 350ºF, fry the rolls, working in batches and turning occasionally, until golden brown and crispy, 3–5 minutes. Transfer to a separate large serving platter and serve warm with the vermicelli-and-vegetable platter and nước chấm on the side.


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