Vietnamese Fried Spring Rolls | Marion's Kitchen (2024)

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Vietnamese Fried Spring Rolls

Ingredients

Steps

• 

  For the nuoc cham, whisk together the ingredients and set aside until ready to serve.

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  To make the filling, soak the glass noodles in hot water for about 2 minutes or until just softened. Drain well and rinse in cold water to stop the noodles from cooking further. Drain well and place onto a clean tea towel. Twist the tea towel around the noodles to extract as much water as possible. Place the noodles in a large bowl. Use scissors to cut the noodles into short lengths.

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  To the noodles, add the prawns, pork mince, shallots, egg, fish sauce, sugar, pepper and salt. Mix until well combined.

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  Place a clean tea towel on your benchtop.

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  In a large bowl, whisk together 4 cups of warm water with 1 tablespoon of sugar.

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  Dip a rice paper wrapper into the sugar water and submerge it for only a couple of seconds before putting it onto the tea towel. Place 2 heaped tablespoons of the filling onto the bottom half of the wrapper. Shape the filling into a cylinder shape. Fold the bottom of the wrapper over the filling and squeeze to expel any air. Fold in the sides and then roll up into a cylinder shape. Place on a tray lined with paper towel. Repeat until all the filling is used.

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  Place the tray of spring rolls into the fridge uncovered for 30 minutes.

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  Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) cook spring rolls until golden and blistered. Drain on kitchen paper.

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  Serve with the nuoc cham dipping sauce and use the lettuce leaves to wrap up the spring rolls along with a few mint leaves.

30-minute mealsAppetisersParty foodPorkPrawnsSeafoodVietnamese CuisineWok Recipes

20 x 22cm diameter dried rice paper wrappers

1 tbsp sugar

vegetable oil for deep frying

lettuce leaves to serve

mint leaves to serve

Pork & prawn filling:

80g (2.8 oz) dried glass noodles

200g (7 oz) peeled, deveined and finely chopped prawns

250g (9 oz) pork mince

3 Asian shallots, finely chopped

1 egg

1½ tbsp fish sauce

1 tsp sugar

1 tsp ground white pepper

1 tsp sea salt

Nuoc cham dipping sauce:

3 tbsp fish sauce

2 tbsp white vinegar

3 tbsp sugar

2 tbsp lime juice

1 long red chilli, finely chopped

2 garlic cloves, finely chopped