Fresh Spring Rolls
Fresh spring rolls are so versatile; fill them with your favourite combination of salad, herbs, noodles and protein (cooked pork, chicken, prawns…)
They make a great healthy alternative to sandwiches for lunch, especially if you are trying to cut down on carbs or are gluten intolerant. If packing them in a lunch box make sure you cover them with a damp Chux cloth so they don’t dry out.
You can buy rice paper wrappers in various sizes and either square or circle. The size of the wrapper will determine the size of the roll, the original shape (square or round) though will result in the same shape spring roll.
To make the spring rolls ensure you have all the fillings prepared and ready to go.
Fill a bowl with warm water and submerge a wrapper into the water for about 5 seconds, then lie the wrapper on a tea towel on the bench.
Place your filling in the middle bottom third of the wrapper. Too much filling will cause the roll to split but too little will result in a measly spring roll. My tip is to start with little filling and as you get better at rolling include more filling.
Bring the bottom edge of the wrapper tightly up over the filling, and then fold the sides in over it. Continue to roll up tightly and place on a plate, join-side down before starting on your next one.
Serve with Vietnamese dipping sauce nuoc cham (see below)
Fried Spring Rolls
200g pork mince
½ tsp salt
¼ tsp white pepper
½ tsp sugar
3 cloves of garlic, finely chopped
¼ cup of bean sprouts
2 spring onions, finely chopped
1 tbsp soy sauce
1 tsp fish sauce
½ cup mushrooms, finely chopped
⅓ cup vermicelli noodles
1 egg, separated
oil for frying
rice paper wrappers
Soak the noodles in boiling water for 1–2 minutes, drain and then chop roughly. Add to the noodles all the remaining ingredients except the egg white. Mix well.
Wrap the filling in the rice paper wrapper following the same instructions as for the fresh spring rolls but ensuring you have no air pockets and seal the last fold with a brush of egg white.
Heat some oil in a wok and fry the spring rolls in batches until golden brown.
Serve garnished with fresh herbs and the classic Vietnamese dipping sauce nuoc cham (see below)
3 tbsp fish sauce
100ml lime juice
1 tsp rice vinegar
½ cup sugar
2 cloves garlic, finely chopped
finely chopped red chilli
Mix all the ingredients together in a bowl and stir until the sugar has dissolved. Store in an airtight jar for a couple of a weeks.