How to Make Delicious Ninh Hòa Grilled Spring Rolls with an Electric Grill

How to Prepare Ninh Hòa Grilled Spring Rolls

• 1

  Prepare the Ingredients

  Pork fat bought should be washed with diluted salt water to eliminate the odor, then rinse with clean water and cut into chess piece shapes about 1cm in size.

  Then, blanch the fat in boiling water for about 2 minutes, then remove and marinate with sugar for 30 minutes to firm up the pork fat.

  

  
• 2

  Mix the Filling

  Add the minced meat, ground pork, and the prepared pork fat into a bowl. Season the meat mixture with: 1/2 teaspoon of salt, 2 teaspoons of sugar, a little monosodium glutamate, 1/8 teaspoon of baking powder, 1 tablespoon of minced garlic, and a little pepper.

  Using gloved hands, mix the filling thoroughly to ensure all ingredients are combined and absorb the seasonings.

  To make the filling more sticky and cohesive, you can use a pestle to pound or throw the filling straight down from above into the bowl to knead the spring roll filling.

  After mixing the seasoning, cover the bowl tightly with plastic wrap and place the filling in the refrigerator for 2 – 3 hours to allow the flavors to meld and the filling to bind together.

  

  

  

  
• 3

  Making crispy rice paper

  Use scissors to cut the round rice paper in half, then use a brush to spread a thin layer of water on the surface of the rice paper to make it softer and easier to roll.

  After applying water, use your hands to roll the rice paper tightly horizontally. Continue doing this until all the rice paper is used.

  Heat a pan with 200ml of cooking oil, wait for the oil to heat up, then gently drop each rolled rice paper into the oil and fry until the rice paper is crispy on both sides, then remove and place on a plate lined with paper towels.

  Note

  • Do not apply too much water on the rice paper as it will become too soft and unable to roll.
  • Roll it a bit tightly and try to make the roll as small as possible to prevent the rice paper from unfolding when frying.
  • When you reach the last roll of the rice paper, spread an extra thin layer of water on the edge to create adhesion.
  • It is recommended to fry the rice paper in a deep pan or pot so that both sides are crispy without being burnt.

  

  

  

  
• 4

  Prepare the dipping sauce for grilled spring rolls

  Place a pot on the stove and add 2 tablespoons of colorful oil. When the oil is hot, add 2 tablespoons of minced shallots and 2 tablespoons of minced garlic, stirring well to release the aroma of the ingredients.

  Next, add 250g of minced pork and stir-fry until the meat is cooked through and crumbly, then add 100g of pork liver pâté, 3 tablespoons of peanut butter, and 50g of glutinous rice flour mixed with 100ml of water.

  Use a ladle to stir well so that the mixture blends together. Add an additional 100ml of water if the sauce mixture is too thick, or adjust according to your preference for a thicker or thinner sauce!

  Season the dipping sauce with: 2 tablespoons of fish sauce, a pinch of salt, 2 tablespoons of sugar, a little monosodium glutamate, and a bit of seasoning powder. Stir well to dissolve the seasonings and then turn off the heat to complete the dipping sauce.

  You can adjust the seasoning to suit your taste, it’s best to make the sauce slightly sweet for the perfect flavor.

  Note

  • If you don’t have peanut butter, you can use roasted peanuts, ground or crushed to mix in.
  • If you like spicy food, you can add minced chili or sliced chili to enhance the dish’s flavor.

  

  

  

  
• 5

  Skewering the spring rolls

  Take the spring roll filling out of the refrigerator, use a gloved hand to apply a thin layer of cooking oil, then take a sufficient amount of filling and place it in your hand.

  Use a bamboo skewer placed in the middle of the spring roll filling in your palm, then use your fingers to tightly grip it so that the filling evenly wraps around the skewer.

  Continue this process until all the filling is used up.

  Note

  • The bamboo skewers should be soaked in warm water for about 10 minutes so that when skewering the filling, it will stick well and not fall apart, and also to prevent burning when grilling.
  • When skewering, ensure that the filling is evenly wrapped around the skewer, avoiding areas that are too thick or too thin; otherwise, the spring rolls may not cook evenly and could easily burn in areas with less filling.
  • When skewering, gently squeeze to avoid crushing or breaking the meat filling.

  

  
• 6

  Grilling the spring rolls

  After placing the spring rolls on the bamboo skewers, put them on the electric grill until they are evenly golden on both sides, then remove them to finish.

  Note: If you don’t have an electric grill, you can grill the spring rolls using a charcoal grill, oven, or skillet. Grilling the spring rolls over charcoal will yield the most aromatic and flavorful result!

  • Grilling spring rolls over charcoal: Ignite the charcoal until red, then place the grilling rack on top and put the spring rolls on the rack, grilling until both sides are evenly cooked. Turn them frequently to prevent burning, and it’s advisable to brush a thin layer of cooking oil on the surface of the spring rolls to keep them from drying out.
  • Grilling spring rolls in the oven: Preheat the oven to 250 degrees Celsius for 10 minutes, then arrange the spring rolls on a baking tray and place it in the middle of the oven, grilling for about 20 – 25 minutes.
  • Grilling spring rolls in a skillet: Heat the skillet well, then use a brush to apply a thin, even layer of cooking oil on the surface of the skillet, then place each spring roll in and grill until both sides are cooked evenly.

  

  
• 7

  Final product

  The grilled spring rolls are fragrant, with the filling being rich, soft, and sweet without being too dry, combined with a creamy peanut dipping sauce that is incredibly appealing.

  You can use rice paper to wrap the spring rolls, along with rice vermicelli, various fresh herbs, and crispy rice paper for dipping in the aromatic and rich peanut sauce, which is absolutely wonderful!