this is an amazing recipe my dad actually put together himself when he owned a vietnamese restaurant in calgary, ab. there are many forms of vietnamese spring rolls, and you will find ingredients vary because of different palettes. however, this recipe is tried and true, not to mention frequently requested. serve with rice vermicelli or wrapped in a piece of crisp green leaf lettuce, it is sure to satisfy any craving. add in some cucumbers, bean sprouts, mint leaves, a dribble of green onion infused oil and a dash of love, you have yourself an amazing appetizer or main course!!
(yields 100 rolls)
filling:
2 pounds lean ground pork
500 gram raw shrimp, peeled and chopped
1 large onion, chopped
2 large eggs
2 cup grated carrots
5 - 6 cloves of garlic, finely chopped
4 ounce bean thread vermicelli, chopped
4 tablespoon fish sauce
1/2 teaspoon granulated sugar
pepper to taste
dash of love
additional ingredients:
2 packages of TYJ (or any other brand) spring roll wrapper (6 inch, 50 sheets each)
3 - 4 cups of canola oil
2 tablespoon flour
3 - 4 tablespoon water
optional ingredients:
cucumber sliced
bean sprouts, rinsed
green leaf lettuce, washed
fresh mint leaves
green onion infused oil (1 bunch green onion, finely sliced, in a bowl drizzle about a tablespoon of canola oil and microwave for 30 seconds)
* in no particular order, mix all ingredients for the filling in a large bowl
* packaged spring roll wrappers usually need to be pre-separated before you put in a filling, it saves time doing this prior to being ready to fill. TYJ is great, they are so easy to separate!! They sell these in most asian supermarkets and superstore as well!
* lay the wrapper with one corner towards you, fork about 2 tablespoons of the filling onto the wrapper and roll!
* when you are done wrapping, heat up the oil in a 3 inch shallow pan on medium high heat
* once the oil is hot, place the spring rolls in a single layer to fry, this step usually takes about 10 minutes, or until golden brown
* enjoy!
No comments:
Post a Comment