Cha gio When Noi came to America in 1975, banh trang - Vietnamese rice flour wrappers - weren't available, so the use of wheat wrappers from Singapore and China became widespread throughout the immigrant community. While it's easier to get banh trang these days, Noi still uses the wheat wrappers for this recipe.
Provided by Bich Minh Nguyen
Categories Mushroom Pork Shellfish Appetizer Fry Cocktail Party Shrimp Carrot Spring Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 50 hors d'oeuvres
Number Of Ingredients 28
Steps:
- Make dipping sauce:
- Stir together sugar and water until sugar is dissolved. Stir in remaining sauce ingredients, then chill, covered, at least 2 hours.
- Prepare filling:
- Put noodles in a large bowl and cover with hot water by several inches. Soak, pulling noodles apart and stirring occasionally, 10 minutes. Drain noodles and cut into 2- to 3-inch pieces (you should have about 3 cups), then transfer to another large bowl.
- Put mushrooms in a bowl and cover with hot water by several inches. Soak 15 minutes. Drain and rinse mushrooms thoroughly, then drain again. Trim off and discard any hard parts from mushrooms. Finely chop mushrooms. (You should have about 2 cups.) Add to noodles.
- Pulse shallot and garlic in a food processor until finely chopped, then add to noodles along with carrots, pork, fish sauce, sugar, pepper, and salt. Pulse shrimp in processor until coarsely ground. (Do not overprocess or it will become pasty.) Add shrimp to noodle mixture. Mix with your hands until well combined. Chill filling, covered with plastic wrap, until cold.
- Assemble rolls:
- Line 2 trays with wax paper.
- Transfer one fourth of filling to a small bowl and keep remainder chilled, covered. Place 1 wrapper on a work surface, keeping remaining wrappers covered with a clean kitchen towel (to prevent them from drying out). Cut wrapper diagonally in half to form 2 triangles. With long side of 1 triangle nearest you, put 2 tablespoons filling along middle of long edge of triangle, and shape filling into a thin 5-inch log. Fold left and right corners of wrapper over filling, overlapping slightly and aligning bottom edges. (Wrapper will resemble an open envelope.) Dab top corner with yolk, then roll up wrapper away from you into a long thin roll, making sure ends stay tucked inside. Place on a tray, seam side down. Repeat with remaining triangle. Make more rolls in same manner with remaining wrappers and filling, keeping trays of rolls chilled, loosely covered, until ready to fry.
- Heat 1 1/2 inches of oil in a 5- to 6-quart pot over moderately high heat until it registers 365°F on thermometer. Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking, until golden brown and cooked through, 4 to 5 minutes. (Return oil to 365°F between batches.) Transfer as fried to a colander lined with paper towels and drain rolls upright 2 to 3 minutes. To eat, wrap hot or warm rolls in lettuce leaves and tuck in mint and cilantro leaves. Serve with dipping sauce.
- *Available at Asian markets and Uwajimaya (800-889-1928).
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Reta Kaliika
[email protected]I can't wait to make these spring rolls again!
Paul Ahern
[email protected]These spring rolls are the perfect party food. They're easy to make and everyone loves them.
Efenadju florence
[email protected]I'm so glad I found this recipe! These spring rolls are now a staple in my kitchen.
Robert Espinoza
[email protected]These spring rolls are a delicious and easy way to add more vegetables to your diet.
Manuel Caceros
[email protected]I would definitely recommend this recipe to anyone who loves Vietnamese food.
steve Sharma
[email protected]I made these spring rolls for my family and they loved them! They're a great healthy snack or appetizer.
Matthijs Baan
[email protected]These spring rolls were a great way to use up leftover vegetables.
Sany Ahmed
[email protected]Overall, I thought these spring rolls were just okay. They weren't bad, but they weren't anything special either.
Neggy Wilson
[email protected]I'm not sure what I did wrong, but my spring rolls fell apart when I tried to fry them.
Oliver Rennie
[email protected]These spring rolls were a bit bland for my taste. I would recommend adding more herbs and spices to the filling.
sami munshi33
[email protected]I followed the recipe exactly, but my spring rolls didn't turn out as crispy as I would have liked.
Biplobi Hasan Biplob
[email protected]These spring rolls were delicious! The only thing I would change is to add a little more spice.
Ali Qureshi
[email protected]I've made these spring rolls several times now, and they're always a crowd-pleaser. They're perfect for parties or potlucks.
Afghanistanvs Pakistan
[email protected]These spring rolls were a bit more work to make than I expected, but they were definitely worth it. They're so delicious!
Balti2917
[email protected]I'm not a huge fan of cilantro, so I substituted basil in this recipe. It turned out great!
abiha gull
[email protected]I love that this recipe uses rice paper wrappers instead of wonton wrappers. It makes the spring rolls so much lighter and crispier.
Savannah Corona
[email protected]These spring rolls were a hit at my party! They were crispy and flavorful, and the dipping sauce was perfect.