Spring rolls (yields: 10 pieces)
Ingredients
Method
1. Place mince and prawns in a mixing bowls.
2. Finely chop carrot, Mexican turnip, onions, mushrooms, vermicelli and mix them in a separate bowl.
3. Add 1 teaspoon of seasoning salt into the meat bowl, mix thoroughly (add more if you prefer salty taste).
4. Add half a teaspoon of seasoning salt into the vegetable bowl, mix well (add more if you prefer salty taste).
5. Mix meat and vegetables together, add ground pepper to taste.
6. Divide the mixture into 3 bowls.
7. Break and mix 2 eggs in the first bowl to work with first, and repeat once each batch is finished to prevent
mixture from becoming too wet and soggy.
8. Cut the large rice paper into two halves.
9. Use once piece, dab some water on your hand and spread it over the rice paper.
10. Add a spoon of the filling mixture in the middle.
11. Fold in the two sides, then roll tightly into a roll.
12. Arrange uncooked rolls on a mesh, repeat the process with the rest of the batch and the remaining two
batches.
13. Heat oil in frying pan, make sure there’s enough oil to submerge the rolls.
14. Fry until the rolls feel hard and crisp, remove from pan, cool.
15. Re-fry to golden brown and crunchy and remove from oil. Drain excess oil.
16. Cut green papaya and carrots into little thin squares, wash into salt water, drain then mix with sugar and
vinegar.
17. Mix with dipping sauce and serve with spring rolls.
- Bean sprouts (200 grams)
- Carrot (1)
- Dried shelled prawns (50 grams)
- Eggs (6 eggs)
- Lean pork shoulder mince (700 grams)
- Mexican turnip (600 grams)
- Onion (2 large onions)
- Rice paper, for wrapping (about 15,000VND worth at market price)
- Shitake mushroom, soaked in cold water, then finely chopped (2 pieces)
- Vermicelli (100 grams)
- Wood ear mushrooms, soaked in boiling hot water, then finely chopped (2 pieces)
- MSG
- Seasoning salt
Method
1. Place mince and prawns in a mixing bowls.
2. Finely chop carrot, Mexican turnip, onions, mushrooms, vermicelli and mix them in a separate bowl.
3. Add 1 teaspoon of seasoning salt into the meat bowl, mix thoroughly (add more if you prefer salty taste).
4. Add half a teaspoon of seasoning salt into the vegetable bowl, mix well (add more if you prefer salty taste).
5. Mix meat and vegetables together, add ground pepper to taste.
6. Divide the mixture into 3 bowls.
7. Break and mix 2 eggs in the first bowl to work with first, and repeat once each batch is finished to prevent
mixture from becoming too wet and soggy.
8. Cut the large rice paper into two halves.
9. Use once piece, dab some water on your hand and spread it over the rice paper.
10. Add a spoon of the filling mixture in the middle.
11. Fold in the two sides, then roll tightly into a roll.
12. Arrange uncooked rolls on a mesh, repeat the process with the rest of the batch and the remaining two
batches.
13. Heat oil in frying pan, make sure there’s enough oil to submerge the rolls.
14. Fry until the rolls feel hard and crisp, remove from pan, cool.
15. Re-fry to golden brown and crunchy and remove from oil. Drain excess oil.
16. Cut green papaya and carrots into little thin squares, wash into salt water, drain then mix with sugar and
vinegar.
17. Mix with dipping sauce and serve with spring rolls.