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Roll (fried Spring Roll)
Ingredients
1/2 pound ground pork (preferably pork butt)
1 pound medium shrimp, peeled, cleaned, deveined and chopped coarsely
10 medium-size dried Chinese mushrooms, soaked (approximately 30 minutes),
drained, stems removed, and thinly sliced
1 ounce small dried cloud ears, soaked (20 to 30 minutes), drained, tough knots
removed, cut into long shreds
1 medium size onion, peeled and diced
1 small jicama, peeled and cut into small shreds
2 carrots, peeled and cut into small shreds
1 package (2 ounces) thin bean thread noodle, soaked, (approximately 15
minutes), drained and cut in 2-inch lengths
Seasoning
2 tablespoons fish sauce (preferably Vietnamese, Phu Quoc brand)
1 teaspoon freshly ground pepper
1 teaspoon white sugar
1 tablespoon finely minced garlic
1/2 teaspoon salt (preferably sea salt)
1 egg beaten
2 packages Vietnamese rice paper or Lumpia wrappers (available in Southeast
Asian grocery store.) While rice paper is preferable, it also requires technique
and experience to use. Lumpia wrappers work well and are much easier to handle.
1 egg yolk
3 cups peanut or vegetable oil for deep frying
1 small bunch of fresh mint, leaves only, washed and drained for garnish
1 head of lettuce (preferably red leaf or butter lettuce) washed and drained for
garnish
Dipping Sauce
1 tablespoon freshly squeezed lime juice
1/2 cup white vinegar
1/2 cup water
1 cup white sugar
3 tablespoons fish sauce
2 tablespoons finely minced garlic
1 tablespoon Vietnamese chili-garlic sauce
2 chopped fresh chilies (optional)
Coarsely chopped peanuts for garnish
Preparation
1. Combine all ingredients in a large mixing bowl. Add seasonings, mix well and
set aside.
2. Prepare dipping sauce. Dissolve the sugar in white vinegar, combine with
remaining ingredients and mix well.
3. Gently separate the wrappers (cover the remaining with a dampened towel to
prevent drying), place one wrapper on flat work surface. Add a heaping spoonful
of the filling in the center of the wrapper. Fold bottom part and both sides and
roll into a log about 3 inches long. Make sure the springroll is not too loose.
Seal end by folding with egg yolk. Keep the rolled ones covered.
4. Heat oil in wok or wide saucepan until it reaches 350 to 375 degrees. Add
springrolls one at a time (do not crowd) and fry in medium heat until golden.
Remove with strainer and then drain on paper towel for a few moments before
serving.
Serving Suggestions
While still hot, serve springrolls whole or cut in half. Place two springrolls
on a medium plate with lettuce, dipping sauce and fresh mint for individual
servings, or on a large plate for family style. Traditionally, Vietnamese serve
springrolls with pickled onion, freshly cut cucumber, fresh mint and cold rice
noodles on the side.
Vegetarian Egg Roll
Ingredients
- 1 bag dried tofu skins
- 2 block tofu
- 1 cup chopped onion
- 1 cup shredded carrot
- 2 bunch mung bean thread
- 2 cup sliced Chinese black mushroom
- 2 cup vegetarian ground meat (TVP or 1 box of veggie
hamburger meat)
- 2 tsp mushroom powder (or 1/3 tsp salt + 1/3 tsp
sugar)
- 1 Tbsp vegetarian oyster sauce
- 1 Tbsp flour
- 3 eggs
- vegetable oil for deep fry
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| Preparation
and Cooking
In a colander, press the tofu blocks. Cut the tofu skin
into small 4"x4" pieces to use as the egg roll wrappers.
Soak mung bean thread and black mushroom until soft, rinse and drain well.
Cut the bean thread into 3" pieces. In a big bowl, smash the
tofu using a spoon and mix the rest of ingredients together. Set the
tofu skin on a flat surface, put 2 tbsp of the mixture in the middle and
wrap into egg rolls. In a frying pan, heat up oil using medium-high
heat, deep fry the egg rolls until crispy and golden outside. Place
the egg rolls onto paper towels to soak the oil out. The egg rolls
may be served with soy sauce.
Chili
Dipping Sauce
(Makes about 1 1/3 cups)
2 Tablespoons chopped garlic
2 Tablespoons coarsely chopped fresh chili peppers
1/4 cup soy sauce
1/4 cup white vinegar
3/4 cup water
2 Tablespoons thinly sliced scallion
Combine all ingredients except scallions in a blender
and mix until smooth. Pour in individual dipping bowls and garnish with
scallions.
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