Spring Rolls, also known as fried ram, fried spring rolls are delicious cuisine, renowned Vietnamese, Chinese origin in dimsum dishes and is made from readily available materials, how to do is not complicated.
Ingredients to do Spring Rolls
To do Spring Rolls you have to prepare: 200g minced pork; 200 g shrimp minced; 100g taro shredded; 100 g carrot shredded; 20 g dried woodear mushroom soaked in hot water and julienned; 50 g glass noodle soaked in water for 10 mins, tbsp shallot minced; 1 tbsp garlic minced; 1 egg; 1 bean sprout optional; 1 block tofu optional, salt, pepper, sugar, chicken stock to taste,; 20g pcs rice paper wrapper
Instructions to do Spring Rolls
In a large bowl, combine the minced pork and minced shrimp together and season lightly with salt, pepper, sugar and chicken stock (1/2 tsp each). Also add 1 tbps minced shallot and 1 tbsp minced garlic. Mix well in a circular motion till combined.
Combine the seasoned meat & shrimp with all the shredded vegetables, mushrooms and glass noodle. Mix well. To help all the ingredients adhere better, add 1 egg or just the egg white. Mix well again and leave to sit for about 15 minutes.
To soften the rice paper for wrapping, moisten the rice paper with a damp cloth instead of soaking in water. Scoop a heaping tablespoon of the filling and place near one end of the rice paper. Roll until you reach the center, then fold both sides inwards and continue to roll up till the other end.
Heat a generous amount of oil in the pan until you see small bubbles around the chopstick. Then keep the heat on medium and start frying. The rice paper could be sticky at first so leave some spaces between the rolls. After a few minutes, it’s ok to bring them closer to one another. Deep fry until they turn golden brown.
Place them on paper towel to drain off the excess oil. Serve with dipping fish sauce, fresh vegetable and herbs.
Vietnam’s bite-sized crunchy Spring Rolls might not enjoy the same popularity as their healthier fresh equivalent, but they deserve a special mention.
The crispy shell with a soft veggie and meat filling dunked in a tangy sauce gets the gastronomic juices flowing before a main course. In the north these parcels go by the name Nem Ran while southerners call them Cha gio – Spring Rolls.