Spring rolls are a fried dish that is delicious and familiar to Vietnamese people and can be combined with many different types of fillings. Let’s cook today and try making two very attractive variations of spring rolls: sake spring rolls and mushroom spring rolls!
1. Sake Spring Rolls
-
Preparation Time
40 minutes
-
Difficulty Level
Easy
Ingredients for Sake Spring Rolls Serves 3 people
Sake 500 gr Prawn 300 gr Ground pork 200 gr Wood ear mushroom 10 gr Glass noodles 100 gr Seasoning 10 gr Fried garlic 1 teaspoon Chopped shallots 2 teaspoons Chicken egg 1 piece Breading flour 200 gr
How to choose good sake for cooking:
- The difference between sake and young jackfruit is that the spines of sake are not as sharp as those of jackfruit; when sake is fully ripe, the spines spread out and are no longer present.
- Choose ripe sake for stewing or braising because in addition to its fatty taste, ripe sake also has a distinctive sweetness.
- The aroma of sake is often a combination of the fragrance of jackfruit and custard apple.
Ingredient Image
How to prepare Sake Spring Rolls
-
Prepare the sake
Peel the sake, slice it thinly, then soak it in salted water to remove the sap and make it softer. Cut the inside pulp into small pieces for the filling.
-
Prepare the remaining ingredients
Shrimp should be peeled to get the meat, then chopped finely, but not too mushy.
Wood ear mushrooms should be chopped finely. Glass noodles should also be cut into small pieces.
-
Mix the filling
To make the filling, mix the chopped sake pulp, shrimp, minced pork, wood ear mushrooms, glass noodles, and season with 1 teaspoon of fried garlic, 2 teaspoons of chopped shallots, 1 teaspoon of seasoning powder, 1/2 teaspoon of pepper, and 1 teaspoon of sugar.
Rolling the spring rolls
Put an appropriate amount of filling on a piece of sake soaked in brine, then roll it up. You can roll it in a funnel shape or traditional cylindrical shape, then use a bamboo skewer to secure it so the filling doesn’t fall out.
Preparing the batter for frying spring rolls
Mix together 1 egg, 150ml of water, and 200gr of flour to make the batter for frying spring rolls.
Frying the spring rolls
Dip each roll of sake spring rolls into the batter to coat it with a thin layer of flour.
Heat oil in a pan, slowly add the sake spring rolls to fry over medium heat to cook the filling evenly. Fry until the skin is golden brown, then remove to absorb the oil.
Final Product
The unique sake spring rolls, crispy and filled with flavors from meat, shrimp, and sake, dipped in chili sauce and mayonnaise is simply the best, right?!
2. Mushroom Spring Rolls
-
Preparation Time
30 minutes
-
Difficulty Level
Easy
Ingredients for Mushroom Spring Rolls Serves 3
Oyster mushrooms 100 gr Potatoes 50 gr Carrots 50 gr Tofu skin 1 piece Coriander 20 gr Package of spring roll wrappers 1 piece Seasoning 10 gr (seasoning powder/chili powder/pepper/tamarind powder/chili sauce/sugar)
Ingredients Image
How to Make Mushroom Spring Rolls
-
Prepare the Ingredients
Tear the oyster mushrooms into strips. Cut the tofu skin, carrot, and potato into thin strips. Chop the coriander.
Tip:
You can briefly boil the potatoes with a little salt for about 30 seconds to 1 minute, then remove them and place them in a bowl of cold ice water to keep them delicious and prevent them from becoming tough or discoloring when cooled.
-
Mixing the filling
Add mushrooms, tofu skin, carrots, potatoes, and cilantro into a bowl and mix well. Season with 1 teaspoon of seasoning powder, 2 teaspoons of pepper, and continue to mix thoroughly to let the filling absorb the spices.
-
Rolling the spring rolls
Place one piece of pastry flat on a surface, then add half of another piece in the middle. Brush a little cold water around the edges. Take a suitable amount of filling and place it in the center, then roll it up, brushing water on the edges to make the pastry stick.
-
Frying the spring rolls
Heat oil in a pan, and when the oil is hot, slowly add the spring rolls to fry. Be careful to add a few rolls and leave space between them, as they will stick together if too close. Fry over medium heat to cook the filling evenly, fry until the spring rolls float, then turn them over, and remove them to prepare for a second fry.
Add the spring rolls that were fried the first time into the pan and fry them a second time until they are golden brown, then remove them and place them on paper to absorb the oil.
-
Prepare the sauce
Mix 2 tablespoons of tamarind paste with 1 tablespoon of seasoning, 2 tablespoons of sugar, 1 tablespoon of chili sauce, and 1/2 teaspoon of hot pepper to make the dipping sauce.
-
Final product
Mushroom spring rolls with crispy skin, soft and delicious mushroom and vegetable filling inside, every bite is irresistible!
Tips for successful execution
- You should fry the spring rolls in plenty of oil, over medium and low heat so that the rolls turn golden and crisp evenly.
- You should eat the spring rolls immediately when they are freshly fried and still hot and crispy.
- You can prepare some cucumber, lettuce, herbs, and cilantro to serve with the spring rolls to prevent boredom.
See more:
Sake spring rolls and mushroom spring rolls that TasteVN just guided are really delicious and easy to make, right? Wishing you success!
*Refer to images and recipes from the YouTube channel Aunt Minh’s Kitchen and Dieu Phap Am
