Spring rolls are a unique and simple dish that is easy to make. Join the kitchen with TasteVN to learn how to make two types of spring rolls: mixed spring rolls and colorful spring rolls!
1. Mixed Spring Rolls
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Mixed Spring Rolls Serves 3
Beef tenderloin 200 gr Fresh pho noodles 100 gr (1 bunch) Pork belly 300 gr Carrot 1 piece Cucumber 1 piece Green onion 10 gr Egg 1 piece Sliced ginger 10 gr Minced garlic 2 tablespoons Ground pepper 1 teaspoon Minced chili 1 tablespoon Fish sauce 1.5 tablespoons Lemon 1/2 fruit (for juice) Cooking oil 1.5 tablespoons Sugar 1 tablespoon Seasoning powder 1.5 tablespoons (or seasoning granules)
How to choose fresh and delicious pork
- Good pork has a bright pink color, not too red or too pale. When pressed, the meat should be firm and have elasticity.
- Do not buy meat that is dull in color, turning gray-green, has a sour smell, is soft and mushy, or oozes juice. This is old pork and not tasty.
- For making spring rolls, you should choose pork belly or shoulder meat that has both lean and fatty parts for a richer and softer roll.
How to make Mixed Pho Rolls
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Prepare the meat
To make the pork clean and odorless, rub the meat with salt thoroughly and rinse it multiple times with water.
You can also blanch the meat with boiling water mixed with a little white wine and crushed ginger, then take the meat out and rinse it immediately with cold water to help the pork be white, clean, and without odor.
Wash the beef with diluted salt water, then rinse again with clean water and freeze it for 30 minutes until the meat is slightly firm, then take it out and slice it thinly.
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Boil the pork and stir-fry the beef
Place a pot of water on the stove, add 300g of pork, 10g of sliced ginger, 10g of green onion tops, and 1/2 tablespoon of seasoning powder. Boil over medium heat for about 15 minutes from the time the water boils for the meat to cook. Wait for the meat to cool down a bit, then take it out and slice it thinly.
Heat 1 tablespoon of cooking oil, then add 1 tablespoon of minced garlic to sauté until fragrant. Add the beef and stir quickly, seasoning with an additional 1/2 tablespoon of seasoning powder and 1 teaspoon of pepper, stir-frying quickly over high heat. When the meat is just cooked, turn off the heat; do not stir-fry too long as the beef will become tough and not delicious.
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Making dipping sauce for spring rolls
Put 1.5 tablespoons of fish sauce, 1 tablespoon of sugar, and the juice of 1/2 lime into a bowl, stir well, then add chopped garlic and chopped chili to complete.
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Rolling the spring rolls
Peel the carrot, wash it clean, and cut it into long strips.
Wash the cucumber clean and cut it into long strips.
Beat the eggs with 1/2 tablespoon of seasoning powder. Heat a non-stick pan, add 1/2 tablespoon of cooking oil, and pour the eggs in to cook. Once the eggs are cool, cut them into small, long pieces.
Lay a rice paper on a plate, arrange the carrot, cucumber, egg, pork, and beef in sequence, then roll the rice paper tightly. Do this until all the ingredients are used up.
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Finished Product
The white rice paper rolls, blending the delicious taste of beef, pork, various vegetables, dipped in sweet and sour fish sauce, are filling without being overwhelming.
2. Colorful Rice Paper Rolls
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Preparation
15 minutes
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Cooking
40 minutes
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Difficulty
Medium
Ingredients for Colorful Rice Paper Rolls For 3 people
Rice flour 100 gr Tapioca flour 30 gr Glutinous rice flour 20 gr Spinach juice 50 ml Butterfly pea flower juice 50 ml Purple cabbage juice 50 ml Carrot juice 50 ml Beetroot 1 piece (extract 50ml juice) Beef 150 gr Lettuce 100 gr Basil leaves 50 gr Fish sauce 1.5 tablespoons Lemon juice 5 ml Chili 1 piece Oyster sauce 1 tablespoon Soy sauce 1 tablespoon Minced garlic 15 gr Common seasoning a little (sugar/msg/ground pepper) Cooking oil a little
Note: The types of juice used in the recipe can be purchased pre-made from stores or you can buy vegetables to use a fruit juicer to extract the juice yourself!
Ingredients Image
Tools Needed
Steamer pot, non-stick pan, square mold,
How to Make Colorful Rice Paper Rolls
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Prepare the Batter
In a mixing bowl, combine the following ingredients: 100g rice flour, 30g tapioca flour, 20g glutinous rice flour.
Divide the batter into 5 portions, each weighing 30g.
Mix the batter with the following juices to create color.
+ Portion 1: 50ml spinach juice.
+ Portion 2: 50ml butterfly pea flower juice.
+ Portion 3: 50ml purple cabbage juice.
+ Portion 4: 50ml carrot juice.
+ Portion 5: 50ml beetroot juice.
Note:- You can use the types of flour as instructed in the recipe or use wheat flour to make rice noodles.
- If using wheat flour, when mixing colors, strain the mixture through a sieve once more to remove any settled flour.
- Then wrap the colored batter with plastic wrap and let it rest for at least half an hour for the batter to rise. It is recommended to pour the colored water and flour gradually while stirring with a spoon or ladle to prevent lumps.
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Steam the dough
Prepare a square or rectangular mold, use a brush to coat the inside of the mold with a thin layer of cooking oil.
Place the mold into a steaming pot with boiling water, then pour in the prepared green dough and cover the steamer lid for about 2 minutes until the dough is cooked.
Gently use chopsticks to lift the dough out.
Repeat the same with the remaining dough portions.
Tip:- Brushing oil into the mold helps prevent the Pho from sticking.
- Instead of using a steamer, you can also make Pho using a non-stick pan; pour in a little oil and spread it just like making Vietnamese pancakes.
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Prepare and marinate the meat
Wash the beef, cut it into long square strips about 7cm long and 1cm thick.
Mix the meat well with 10g minced garlic, 1 teaspoon of sugar, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of pepper, 1 tablespoon of soy sauce, and 1 tablespoon of oyster sauce. Marinate the meat for about 10 minutes to absorb the spices.
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Stir-fry the meat
Heat 1 tablespoon of cooking oil, add the beef and stir-fry quickly over high heat until the beef is just cooked, then turn off the heat.
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Make the dipping sauce for Pho rolls
Wash and finely chop the chili.
Dissolve 1.5 tablespoons of fish sauce, 1 tablespoon of sugar, and 5ml of lime juice. Add the remaining chopped garlic and chopped chili, and stir well.
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Roll the Pho
Lay the pieces of dough on a plate, layer with lettuce, basil, and beef on top, then roll it up tightly.
Continue doing this until you run out of dough and ingredients!
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Final Product
The colorful rice paper rolls look very eye-catching, with soft and chewy rice paper, and flavorful beef for a nutritious snack.
When eating, sprinkle a little roasted sesame on top and dip it in sweet and sour fish sauce to enhance the flavor.
How to Choose Fresh and Delicious Beef
- Good beef has a bright red color. Press on the meat; it should be elastic and firm.
- Meat that has been left out too long will turn dull, have an unpleasant smell, leak liquid, and feel mushy, so it should not be purchased.
- For rice paper rolls, choose lean meat and avoid meat with tendons or fat, as it will make the rolls tough.
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Mixed pho rolls and five-color pho rolls are truly unique and appealing. Wishing you success in making these two pho rolls!
*Refer to images and recipes from 2 YouTube channels Feedy VN and TasteShare
