Classic Vietnamese Spring Rolls

Name: Classic Vietnamese Spring Rolls
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 2
Cuisine: Vietnamese, Asian
Ingredients: 2 servings black pepper; 2 servings cellophane noodles; 2 servings fish sauce; 2 servings garlic; 2 servings ground pork; 2 servings jicama; 2 servings onion; 2 servings Peanut oil; 2 servings rice noodles; 2 servings rice paper; 2 servings shallots; 2 servings shrimp

Classic Vietnamese Spring Rolls might be just the Vietnamese recipe you are searching for. One serving contains 783 calories, 18g of protein, and 32g of fat. This recipe serves 2. This recipe covers 15% of your daily requirements of vitamins and minerals. It works well as an affordable hor d'oeuvre for Spring. From preparation to the plate, this recipe takes around 2 hours. It is a good option if you're following a dairy free diet. Head to the store and pick up ground pork, rice noodles, rice paper, and a few other things to make it today.

Instructions

Place the pork in a medium bowl, add all the other filling ingredients, and mix very well. You will have about 2 cups of filling. Set aside. (You can prepare the filling ahead and store in a well-sealed container in the refrigerator for up to 12 hours.)

Ingredients you will need

Pork

Equipment you will use

Bowl

Set out two large plates or a flat tray. Wet a tea towel well, then wring out and place on your work surface. Fill a wide bowl or basin with 2 inches of warm water. (Or, fill with 1 inch beer and add 1 inch hot water, to make a warm mixture; see Notes.)

Ingredients you will need

Water

Beer

Tea

Equipment you will use

Kitchen Towels

Bowl

If using small round papers or wedges, immerse a paper in the warm soaking liquid until well softened, then lay on the damp tea towel (place the wedge with the point facing away from you).

Ingredients you will need

Tea

Equipment you will use

Kitchen Towels

Place a generous teaspoon of the filling onto the paper in a 2-inch-long line near and parallel to the round edge nearest you.

Roll that edge over the filling, then fold over the sides of the rice paper and roll up tightly.

Ingredients you will need

Spring Roll Wrappers

Roll

Place the finished roll on the plate or tray, seam side down, and cover with a damp cloth. Repeat for the remaining rolls.

Ingredients you will need

Roll

If using large papers, wet 1 paper thoroughly until softened, then place on the damp tea towel.

Ingredients you will need

Tea

Equipment you will use

Kitchen Towels

Place a scant 2 tablespoons filling in a line about 5 inches long across the wrapper, well below the midline, leaving a I-inch border at either end of the line. Fold the edge nearest you over the filling, fold over the sides of the rice paper, and roll up tightly.

Ingredients you will need

Spring Roll Wrappers

Roll

Place on the plate or tray, cover with a damp cloth, and repeat with the remaining papers and filling.

(The rolls can be assembled up to 3 hours ahead and stored, well-sealed, in the refrigerator.)

Ingredients you will need

Roll

When ready to fry, set out several racks or large plates lined with paper towels, and have extra paper towels ready. Also set out a slotted spoon.

Equipment you will use

Slotted Spoon

Paper Towels

Place two stable woks or large heavy skillets over medium-high heat. (You can use only one, of course; it will just take longer.)

Equipment you will use

Wok

Add peanut oil to a depth of about 1 inch in each wok at its deepest point or inch in the skillets, and heat until hot. (Use slightly more oil if frying longer or larger rolls.)

Ingredients you will need

Peanut Oil

Roll

Cooking Oil

Equipment you will use

Wok

Test the temperature by dropping a piece of moistened rice paper into the oil. It should sink and then immediately rise back up slowly, without darkening. If it darkens and rises up quickly, the oil is too hot; lower the temperature slightly if necessary. We find a setting somewhere between medium and medium-high to be ideal.

Ingredients you will need

Spring Roll Wrappers

Cooking Oil

Add the rolls one at a time to the pans, being careful not to splash yourself with hot oil, without crowding; make sure the rolls arent touching. (You will probably have to make two batches at least, even if using two large skillets or woks.)

Ingredients you will need

Roll

Cooking Oil

Equipment you will use

Wok

After you add the rolls to the oil, they will hiss vigorously as they release moisture into the hot oil, then theyll bubble and the rice paper will change texture. Use a spatula to turn the rolls so they cook evenly, but be gentle with them so you dont tear the skins.

Ingredients you will need

Spring Roll Wrappers

Roll

Cooking Oil

Equipment you will use

Spatula

Cook for 7 to 10 minutes, until golden all over, then use the slotted spoon to transfer to a paper towellined rack or plate. Repeat with the remaining rolls.

Ingredients you will need

Roll

Equipment you will use

Slotted Spoon

Arrange the cooked noodles, if using, and the salad plate on one or more platters, so guests can serve themselves as they wish.

Ingredients you will need

Cooked Pasta

Or, arrange an individual plate of noodles and salad ingredients for each guest.

Ingredients you will need

Pasta

Put the table sauce in individual condiment bowls so each person has a personal dipping sauce.

Ingredients you will need

Sauce

Equipment you will use

Bowl

Serve the rolls on one or more plates; if serving long rolls, cut in half or into thirds.

Ingredients you will need

Roll

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Equipment

Ingredients

Servings:

2servings

black pepper 2servings

cellophane noodles 2servings

fish sauce 2servings

garlic 2servings

ground pork 2servings

jicama 2servings

onion 2servings

Peanut oil 2servings

rice noodles 2servings

rice paper 2servings

shallots 2servings

shrimp

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Lubanzi Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.