Description
Vietnamese-style egg rolls/spring rolls.
Ingredients
- 3 cloves Garlic
- 3 whole Coriander Roots
- ½ whole Red Onion
- 2 dashes Ground White Pepper
- 3-⅝ ounces, weight Mung Bean Vermicelli (about 100 Grams), Soaked In Warm Water Until Soft And Drained, Cut With Scissors To Manageable Length
- 2 Tablespoons Vegetable Oil
- ½ pounds, ⅞ ounces, weight Pork Mince
- 1 whole Carrot, Grated
- ½ teaspoons Chicken Bouillon Granules (or Salt)
- 2 Tablespoons Soy Sauce
- 1 teaspoon Sugar
- 1 cup Bean Sprouts (optional)
- 2 Tablespoons Chopped Spring Onions
- 1 Tablespoon Chopped Coriander Leaves
- 1 Tablespoon All-Purpose Flour Mixed With The Below Amount Of Water And Made Into A Flour Paste
- 3 Tablespoons Water, Or More As Needed
- 20 whole Spring Rolls/egg Roll Wrappers, Sheets Of 8″x8″ Square, Usually Comes Frozen
- 1 cup Vegetable Oil, For Frying
Preparation
Chop garlic, coriander roots and red onion/shallots and mix them together in a bowl. Then add the white pepper and set aside. Soak your mung bean vermicelli at this time as well. Once they are softened, drain off the water.
Heat about 1-2 tablespoons of oil in a deep frying pan or a wok (wok is much better for this) on medium high heat. Fry garlic mixture until fragrant. Add pork mince, fry until brown and then add carrots and mung bean vermicelli. Add bouillon granules (or salt), soy sauce and sugar and taste, adding more seasoning if necessary. It should taste quite strong. Add bean sprouts and fry further (I often omit the bean sprouts). I like my filling a bit dry so the spring rolls will not be soggy. Add chopped spring onions and coriander leaves. Remove from heat and leave to cool (cool filling is much easier to handle, so make sure it’s well cooled before assembling the rolls). Combine the flour and water in a small bowl.
Place the wrappers diagonally on a clean chopping board. Place filling toward the lower corner of the wrapper. Lift that lower corner and wrap over the filling and roll it half-way upward.
Wrap the two side corners inward and roll up toward the uppermost corner. Brush the corner with flour paste to glue the wrapper and secure the filling. Set the assembled rolls aside while you finish assembling all of them.
Towards the end, put the remaining oil into a deep saucepan. Heat oil on medium heat. Once oil is hot, add a few of the rolls and fry until golden. Drain on paper kitchen towels. Serve with sweet chilli sauce and mint leaves.
