This is a no-brainer, must make recipe. It is so easy and true confession, this photo is from the first time I made these. That’s how easy they are.
In the recipe I have written making an assumption that you don’t have deep frying hanging around at home, but on the off chance that you do, use it, it will make these so much easier. If not, do it the normal way in a pot on the stove, they all taste the same in the end.
Ingredients:
500 grams fatty pork mince
4 shallots, minced
1 carrot, shredded
1 garlic clove minced
1/4 cup dried wood ear mushrooms
80 grams vermicelli noodles
1 egg
1 tbsp ground pepper
1 tbsp sugar
4 tsp fish sauce
1 tbsp chicken stock (powdered)
1 packet wrappers I use
Fish Sauce/Nước Chấm:
1/2 cup warm water dissolved with 1/4 cup sugar
1/4 cup fish sauce
1/4 cup lime juice
1/4 cup white vinegar
5 garlic cloves chopped
3 thai red chillis, sliced
Neutral Oil for frying
Method:
Soak wood ear mushrooms and noodles with warm water for 15 mins. Drain well and cut with scissors into small pieces.
Mix together all filling ingredients and start to fold. Here is a good video to help teach how to roll properly. To seal spring roll, use a mixture of cornflour and water.
Heat oil in a medium sized saucepan to 170°C. Fry the spring rolls in batches making sure they don’t touch. Cook each batch for 5-6 minutes and drain on a wire rack.
Serve with fresh lettuce, mint and Thai basil along with your Nuoc Cham dipping sauce. Wrap your spring roll in the lettuce, dip in the sauce and enjoy!
