VIETNAMESE SPRING ROLLS
These spring rolls, served with dipping sauce are a favorite at our house. While they are a little tedious to make, the recipe makes about 20, so they can be frozen and then just thawed the next time. Cook time is approximate, it will depend on how many you make, and whether you need to do them in batches.
Provided by canarygirl
Categories Pork
Time 1h
Yield 20 spring rolls
Number Of Ingredients 15
Steps:
- Combine all ingredients except wraps and oil in a bowl.
- On a damp tea towel, place a wrap, and fill with a couple of tablespoons of the pork mixture in a sausage like shape at one end of the wrap.
- Fold sides in, then begin rolling spring roll at the mixture side.
- Seal roll by moistening edge with water.
- Heat oil over medium-high heat.
- Fry rolls, turning frequently until cooked through and golden, about 5-7 minutes.
- Drain on paper towels, and serve with Spring Roll Sauce (Nuoc Mam).
- Keep warm in heated oven.
- Note: The spring rolls may be made ahead, and frozen, and then fried when thawed.
- Spring rolls may be kept in fridge until ready to fry too, up to a day or two in advance.
- Ground chicken may be substituted for the pork, and chopped shrimp may also be added for a special flavor combination.
VIETNAMESE FRESH SPRING ROLLS
These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.
Provided by Anonymous
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
- Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Nutrition Facts : Calories 82.4 calories, Carbohydrate 15.8 g, Cholesterol 10.8 mg, Fat 0.7 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 305.4 mg, Sugar 5.2 g
VIETNAMESE SPRING ROLLS WITH DIPPING SAUCE
These Vietnamese spring rolls are the perfect recipe for beating the heat. Poached shrimp, rice noodles, herbs, and lettuce are rolled into a thin rice wrapper. Serve with the sweet and sour dipping sauce.
Provided by Allrecipes
Categories Appetizers and Snacks Wraps and Rolls
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
- Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
- Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
- To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.
Nutrition Facts : Calories 137.2 calories, Carbohydrate 22.5 g, Cholesterol 63.9 mg, Fat 0.7 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 0.2 g, Sodium 1170.4 mg, Sugar 7.4 g
VIETNAMESE SUMMER ROLLS WITH SHRIMP AND GROUND PORK
Provided by Food Network
Categories appetizer
Time 1h20m
Yield 8 summer rolls
Number Of Ingredients 15
Steps:
- In a bowl, mix the pork with the garlic, scallion, 1/2 teaspoon of the sugar, 1 1/2 tablespoons nuoc mam, the egg and the cornstarch. Leave the mixture in the refrigerator for 30 minutes. Meanwhile, prepare a charcoal fire.
- When you are ready to cook the pork, shape the mixture roughly into 6 ping-pong sized balls. Lightly oil a steamer tray and steam the pork balls for 5 minutes. Transfer the partially cooked pork balls to a hot grill fire. Cook for 10 minutes, turning occasionally so all sides of the balls get golden brown. Remove the pork balls from the fire, cut them in half, and return them to the fire, cut side down. Grill them for 5 more minutes. Remove the pork and when it is cool enough to handle, cut it in shreds roughly 1 1/2 inches thick. Reserve.
- Bring a few quarts of salted water to the boil. Plunge the shrimp into the boiling water and turn the heat off. Remove the shrimp form the water when just cooked (2 to 3 minutes). In a bowl, mix together the remaining 2 tablespoons of fish sauce and the remaining tablespoon of sugar. When the shrimp are cool enough to handle, peel them and slice them in half the long way (cutting each shrimp into 2 thin, C-shaped pieces). Reserve the shrimp and fish sauce sugar mixture.
- Submerge 1 sheet of banh trang in a basin of warm water for 2 to 3 seconds, then remove it immediately. Try to dip all of it into the water simultaneously and handle it carefully so it doesn't tear. Place the sheet on a dry towel.
- Roll the sheet right on the towel: About 1-inch above the lower edge of the sheet, spread out 1/8 cup of shredded lettuce. Leave a 1 1/2-inch gap between the left edge of the sheet and the lettuce and the same between the right edge of the sheet and the lettuce. Define a rectangle with the lettuce that is about 5 inches wide and 3 inches long toward the center of the sheet. Now evenly top the lettuce rectangle with 1/8 of the bean sprouts, 1/8 of the shredded carrot and 1/8 of the peanuts. Evenly distribute 1/8 of the grilled pork shreds over the rectangle. Tear 5 to 6 mint leaves, and an equal amount of cilantro and distribute those over the rectangle. Top everything with a few sprinkles of nuoc mam.
- Carefully pick up the right edge of the sheet and fold it toward the center of the filling. Make sure the folded sheet is even and uncreased. Do the same with the left edge of the sheet. The rectangle of filling should now be covered by the folded sheet with the left and right edges meeting each other at the center of the rectangle. Pick up the bottom edge of the sheet and start rolling away from you, making sure to tuck the filling in tightly as you roll. When you have rolled about halfway to the top of the sheet, dip the shrimp halves in the reserved fish sauce-sugar mixture. Place 2 shrimp halves along the cylinder that you have half-rolled and keep on rolling until a fully rolled cylinder has been formed. Place it under a damp towel. Repeat the process 7 more times to make 7 more rolls. Serve immediately or cover the rolls with damp towels and
VIETNAMESE SPRING ROLLS
These spring rolls were a sell out at one of our annual school projects several years ago and have been a favorite at our house as well as at the Spring Mosaic. A Jean Pare recipe from "Company's Coming Asian Cooking" and one that never fails to please. Make for wonderful appetizers.
Provided by Gerry
Categories Lunch/Snacks
Time 20m
Yield 25 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl add first nine ingredients mixing well.
- Place about 2 tablespoons filling in centre of each spring roll wrapper.
- Fold bottom corner up over filling, fold in both sides.
- Dampen edge of wrapper and roll tightly to seal
- Repeat with remaining filling and wrappers.
- Deep fry in hot (375 ) cooking oil in large wok or deep fryer for about five minutes, turning at half time, until golden.
Nutrition Facts : Calories 77.5, Fat 4.2, SaturatedFat 1.5, Cholesterol 21.2, Sodium 122.4, Carbohydrate 5.4, Fiber 0.3, Sugar 0.3, Protein 4.3
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