Crispy Spring Rolls
Making your own crispy spring rolls at home is a real treat…and it’s not nearly as difficult as it looks. Click through for my spin on this Vietnamese dish, paired with a flavorful and slightly sweet chili sauce.
Ingredients
Crispy Spring Rolls
- makes 12
- 75 g or 2-3oz rice vermicelli, soaked for 20 minutes, drained, and cut
- Olive oil, or peanut oil
- 100 g or 1 1/4c mushrooms, small diced
- Salt
- 225 g or .5lb raw shrimp
- 225 g or .5lb ground pork
- 30 g or 2Tbsp soy sauce
- 50 g or 3Tbsp oyster sauce
- 5 g or 1 sm clove garlic, grated
- 1 egg
- 10 g or 3Tbsp cilantro, chopped
- 50 g or 1/2c scallion bottoms, thinly sliced
- 50 g or ⅓ medium carrot, shredded
- 2 qt or 2L neutral oil, or enough to fill a heavy bottomed med-large sauce pot no more than halfway full of oil
- Spring roll pastry
CHILI SAUCE
- 100 g or 1/2c water
- 5 g or 1 sm clove garlic, grated/minced
- 5 g or 1/2Tbsp ginger, grated/minced
- 25 g or 1.5Tbsp fish sauce
- 50 g or 3Tbsp rice vinegar
- 65 g or 1/3c sugar
- 25 g or 2Tbsp sambal, garlic chili sauce
- 15 g or 1Tbsp ketchup
- 2 Tbs Cornstarch slurry, 5g/2t cornstarch stirred into 25g/1.5Tbsp water
Instructions
Crispy Spring Rolls
- Cover vermicelli with water to soak for 20 minutes.
- In a sauté pan over medium high heat, add a squeeze of oil followed by mushrooms & a pinch of salt. Stir to combine and sauté until they’ve lost their water & are browned.
- Transfer mushrooms to a bowl to cool while you prep the other ingredients.
- Add shrimp and pork to a food processor and process until shrimp is mostly broken down and the meats are combined. Stop before it becomes a paste.
- Add meat combo into a bowl with the mushrooms along with soy sauce, oyster sauce, garlic, egg, cilantro, scallions, carrots, and drained and cut rice noodles. Mix to combine.
- Heat a medium-large sauce pan over medium-high heat and add in about 2qt high smoke point neutral oil. Keep the oil level no more than halfway up your pot. When ready to fry, the temperature should be 350F/175C.
- Lay down 1 piece of spring roll pastry in a diamond shape (corner pointing towards your body) and add about 75g of the meat filling near the bottom corner. Roll as shown @12:18.
- Use a cornstarch slurry to seal.
- Drop spring rolls into oil (carefully away from your body) working in 2 batches. Fry for 5-6 minutes until golden brown and crisp, flipping over after about a minute.
- Allow to cool for 10 minutes.
CHILI SAUCE
- Add to a small sauce pan: water, garlic, ginger, fish sauce, vinegar, sugar, sambal and ketchup and bring to a boil.
- Cook down to reduce by about half (about 5 minutes) then stir in cornstarch slurry and bring back to a boil.
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