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Preparation
45 minutes
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Difficulty
Easy
Spring rolls are one of the signature dishes of Vietnamese cuisine, both delicious and easy to prepare. Today, TasteVN would like to share with you a recipe for crispy spring rolls that remain crunchy for a long time, ensuring they don’t become soggy. Let’s get cooking this fried dish right away!
Ingredients for Spring Rolls For 5 people
Ground pork 500 gr Chicken eggs 4 pieces Large taro 1 bulb Wood ear mushrooms 150 gr Shallots 4 bulbs Minced garlic 3 tablespoons Minced chili 2 tablespoons Rice paper for spring rolls 2 packs Lemon juice 1 tablespoon Oyster sauce 1 tablespoon Cooking oil 300 ml Fish sauce 7 tablespoons Common spices a little (Ground pepper/ sugar/ seasoning powder)
How to choose fresh ingredients
How to choose fresh pork
- Good pork should have lean meat that is bright pink, fat that is opaque white and has clarity, the meat piece should be dry, firm, and elastic when pressed.
- It is best to buy pork with separate meat and fat, but they must stick tightly together; when touched, they feel difficult to separate.
- Do not buy pieces of meat that look dull, are leaking fluids, have a foul smell, or are bruised or have blood clots.
- Additionally, to save preparation time, you can buy the meat and ask the seller to grind it for you or buy meat to grind at home using a meat grinder.
How to choose fresh chicken eggs
- Eggshell: Fresh eggs will have a thin white powdery layer outside, feeling rough or heavy to the touch. If the eggshell is smooth, shiny, or has cracks, it indicates that the eggs have been in the nest for too long and are not fresh.
- Shining: You can shine the chicken eggs with a light bulb or use a rolled-up newspaper to shine them under sunlight. If you see the air cell of the egg is still small, the yolk is round, does not move, and the egg white is transparent with orange-red or light pink color, then it is fresh. In the case of old eggs, they will appear red with many moving veins and a large air cell space.
- Shake gently: Hold the egg up to your ear and shake gently. If you hear a sound, it is an old egg that has been stored for a long time. If you do not hear anything but feel strong movement when shaking, it is a rotten egg, and the hen is still incubating.
- If possible, you should use a 10% salt solution to immerse the eggs. If the eggs sink to the bottom of the water, they were laid on the same day. If the eggs float to the surface, they have been stored for over 5 days.
How to choose delicious taro
- Choose taro bulbs that are round and evenly shaped, resembling chicken eggs. The outer skin is rough, has many roots, and dirt still clings to the skin.
- Observe that the size of the taro bulb is just right, neither too large nor too small; if it feels light when picked up, it should be purchased.
- If the taro has many concave spots, and when cut open shows purple and dark red veins in the flesh, the taro will be creamier and tastier.
- Avoid buying taro bulbs that have sprouted, have few concave spots, are chipped, or have scratched skin.
How to choose fresh and delicious black fungus
- There are two types of black fungus: fresh black fungus and dried black fungus. You should choose dried black fungus for better safety and to reduce the risk of allergies!
- Good dried black fungus will have an amber color on the outside and a milky brown color on the underside; when buying, prioritize selecting larger, thicker black fungus with fewer small fungi growing at the base.
- Avoid choosing black fungus that has an unusually dark color; these will easily become mushy and lose their crispness after soaking.
How to prepare Spring Rolls
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Prepare the ingredients
Pork can be bought, cleaned, and minced or you can use pre-ground pork.
Soak the wood ear mushrooms in warm water for 30 minutes to soften them. Use a knife to cut off the roots and clean the dirt sticking to the mushroom ears. Rinse the wood ear mushrooms 2 – 3 times with water, then cut them into strips and chop them finely.
Taro should be peeled carefully; to avoid the sap from the taro irritating your skin, it is best to wear gloves while peeling or peel it when the taro is dry.
After peeling, rinse the taro and grate it. Shallots should be peeled, rinsed, cut into thin slices, and chopped finely.
Crack the eggs, separating the yolks and whites into 2 bowls separately.
How to prepare taro without itching
- Method 1: Wear gloves when peeling and preparing taro; this method is simple but very effective, preventing your hands from coming into contact with the hair and irritating substances found in the tuber.
- Method 2: Blanch the taro in diluted salt water for about 3 minutes, then transfer it to a basin and soak it in cold water before peeling.
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Make the spring roll filling
Put the minced pork into a bowl, add the grated taro, 4 egg yolks, minced shallots, and chopped wood ear mushrooms. Next, add 1.5 tablespoons of seasoning, 1 tablespoon of oyster sauce, 2 tablespoons of fish sauce, 1 tablespoon of sugar, and 1/2 teaspoon of ground pepper.
Mix well to combine the seasonings into the spring roll filling. If the filling is too loose, you can add a little glutinous rice flour or wheat flour to help it bind together.
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Roll the spring rolls
Take the rice paper out, with the smooth side facing down. Put a little filling in the middle of the edge of the rice paper, roll the rice paper up, and use your hands to press the two edges together tightly to prevent the filling from leaking out while frying.
To prevent the spring rolls from bursting, when you are almost done rolling the rice paper, you can use a little egg white to brush on the edge of the rice paper to make it stick better.
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Fry the spring rolls
To ensure the rice paper is crispy and not soggy after frying, you need to put the rice paper in the freezer refrigerator for at least 20 minutes.
After 20 minutes, add 300ml of cooking oil to the pan, ensuring that the oil fully submerges the spring rolls. Add a little salt to make the spring rolls crispier.
Turn the heat to high until the oil is hot; you can check by dipping the end of a chopstick into the oil. If you see tiny bubbles rising, the oil is hot enough.
Lower to medium heat, then add each spring roll to fry. Don’t turn the heat too high, as it will brown the skin quickly while the filling is still uncooked. When the spring rolls are evenly golden on both sides, remove them to a plate lined with paper towels to drain the excess oil.
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Making the dipping sauce
Put 140g of sugar, 75ml of fish sauce, and 250ml of boiled water that has cooled into a bowl. Stir well and then add 1 tablespoon of lime juice along with the minced garlic and minced chili.
Stir once more evenly to complete the dipping sauce.
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Completion
Place the spring rolls on a platter, add your choice of fresh vegetables, rice paper, bean sprouts, or vermicelli. Serve with a bowl of dipping sauce on the side and you can enjoy it right away.
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Final product
The spring rolls are fragrant, with a shiny golden crispy crust. A bite reveals the soft, fragrant filling that bursts with flavor in your mouth. With such delicious and irresistible flavors, your family will surely become addicted to these spring rolls.
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Finally, we have completed the recipe for spring rolls that are golden, crispy, and a great way to diversify and enrich family meals. TasteVN wishes you success in making this dish and enjoying it with your family!
