Tips to have crackling Vietnamese spring rolls and a simple way to make the dipping sauce. Fried spring rolls are very famous and popular among Vietnamese people, so it seems to be pointless to write about something that everyone knows. However, it’s also cool to have my own recipe with no need to ask Google :-P, and more importantly, some tips are hopefully useful for my foreign friends who want to try to prepare the dish.
Table of Contents
– Minced pork (can be replaced by beef or chicken for variation, but pork is traditional)
– Shrimp or crab meat (optional) to add more flavour
– Vegetables: Carrot (Orange), German turnip (white) and Herbs (coriander/fennel/thyme ) or spring onions (green) to make the spring rolls colorful. Mexican turnip (Jicama) or bean sprouts can be used as well but they contain more water, so I prefer to use carrot and German turnip.
– Mushrooms, dry vermicelli. – Egg (to bind ingredients when frying), shallot (or onion) (add more beautiful smell) and of course rice papers (to wrap)
– Vegetable oil, vinegar, lime, sugar, salt, pepper, chili, garlic and fish sauce
Making dipping sauce
Many Vietnamese people joke that making dipping sauce is the most important step and show the cooking skills of women. In order to make a beautiful, colorful sauce with floating garlic and chili, it has some tricks Dipping sauce is to be made first since it’ll be spectacular if it is left to curve for long hours. Therefore if you are supposed to make Vietnamese fried spring rolls, you can make the dipping sauce the night before.
The following ratio of ingredients is referenced from a Vietnamese Chief recipe:
- 100g sugar
- 100ml vinegar
- 50g salty fish sauce
- 300ml water
- 10ml lime juice
- Chopped garlic and chili
The first 5 ingredients are mixed together first, set for a while (or long hours). Garlic and chili are added until eating. Garlic and chili need to be chopped very finely. Do not crash them, just chop them into very small pieces by knife.
TIPS: Put some drops of lime juice in garlic and chili, they will float beautifully on the dipping sauce.
If you don’t have any utensils to measure the ratio, you can simply mix a bowl of sugar water and lime juice which is suitable to your palate, then gradually add the fish sauce until it tastes right. You don’t need to use vinegar. Garlic and chili are made as above.
Prepare for spring rolls
– Mushrooms and vermicelli need to be soaked into water for a while, not too long because their main roles are to absorb the water for easier wrapping and rolling. They also add flavour and make the spring rolls more crunchy.
– Finely chop all veggies, mushrooms, and vermicelli into consistent small pieces. To be quicker, a Grinder or Salad Chopper can be used to chop and mix them together.
– Then mix with meat, shrimp or crab and add chopped garlic, salt, and pepper –> Add egg –> Add oil into the mixture to avoid watery rolls which will stop your rolls from being crunchy
Wrapping: Choose big or small paper rice and stuff more or less, depending on how large you want them. Wrap small ones, it takes more time but the rolls will be more crunchy. Drop a little bit of vinegar into the rice paper to make it more crackling. Put all wrapped rolls in the fridge for 15-20 min before frying.
Use a frying pan with lots of oil. Put some drops of lime juice so that the oil won’t splash on you and everywhere. I love this step most because the smell is so great and the sound of bubbling and drizzling is also interesting
If you are supposed to make rolls for two or three meals in 2-3 days, you can fry them two times. The first time, you just fry rolls to rare or medium status under low heat. The second, spring rolls are fried under greater heat until they turn into beautiful yellow color. Put them aside for a while then ENJOY
If you leave some for later meals, then put them into the freezer. When you wanna eat them, just fry them again.
Delicious Vietnam fried spring rolls: with a beautiful and smooth dipping sauce. Crunchy on the inside and crackling on the outside. A beautiful yellow color and very tasty enhanced with the smell of garlic and pepper.
Bonus Recipe: Baked Pork Spring Rolls
Baked Pork Spring Rolls are crispy roll wrappers filled with tender shrimp, pork, ginger, garlic, fresh herbs and spices and baked to perfection with a zesty ginger tamari dipping sauce.
- 225g (8 oz) minced pork
- 75g (2 oz) finely shredded cabbage
- 30g (1 oz) finely shredded carrot
- 2 spring onions, thinly sliced
- 2 tablespoons chopped fresh coriander
- 1/2 teaspoon sesame oil
- 1/2 tablespoon oyster sauce
- 2 teaspoons grated ginger root
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon crushed chillies, such as Schwartz
- 1 tablespoon cornflour
- 1 tablespoon water
- 12 spring roll wrappers
- 2 dessertspoons vegetable oil
Prep:20min › Cook:20min › Ready in:40min
- Preheat oven to 220 C / Gas mark 7.
- Place pork in a medium frying pan. Cook over medium high heat until evenly brown. Remove from heat and drain excess fat.
- In a medium bowl, mix together pork, cabbage, carrot, spring onion, coriander, sesame oil, oyster sauce, ginger, garlic and chilies.
- Mix corn flour and water in a small bowl.
- Place approximately 1 tablespoon of the pork mixture in the centre of each spring roll wrapper. Roll wrapper around the mixture, folding edges inward to close. Moisten fingers in the corn flour and water mixture, and brush wrapper seams to seal.
- Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in preheated oven 20 minutes, until lightly browned. For crispier spring rolls, turn after 10 minutes.
Note: Spring roll wrappers are available at any Vietnamese or Asian supermarket.