These spring rolls are getting pretty expensive at restaurants. Getting 4 rolls for about $10. Make them at home for family with just a fraction of the price.
Great for vermicelli noodle bowl, lettuce wrap or just as is.
Everyone probably has their own recipe.
Here’s my
Recipe for filling: makes 60/70
•1 lbs ground pork
•1/2 lbs imitation crab(optional, shrimp or real crab)
•1 cup bean thread noodle (soak and cut)
•1/2 cup wood ear mushrooms/black fungus
(soak and cut )
•1 cup shredded carrot
•1 cup diced jicama
•1-2 egg
•1 tablespoon garlic salt
•1/2 tablespoon onion powder
•1/2 tablespoon sugar
•1 teaspoon ground pepper
•1 teaspoon msg
Mix well and refrigerated until ready to wrap.
•2 pk spring rolls wrap (30 wrap each pk)
1•When making spring rolls filling. I try to avoid ingredients that has a lot of liquid like cabbage and onion etc… Too many egg will also make the filling too wet. Causing the roll to burst when frying. Leaving little black specks that stick to the rest of the rolls.
2•I, sometimes substitute imitation crab for shrimp or real crab. All come down to who I’m making it for.
3.Thraw spring rolls wrap 30 minutes before use. Too early with make them too dry.
4•Add a little amount of filling on the corner. Fold the 2 side. Then rolls all the way to the end. Seal with egg wash.
5•On the stove. Preheat oil at 350f. Fry for 7-8 minutes or until golden. Fill roll in an electric presto big daddy pot.Preheat at 400f fry for 20 minutes or until golden.
6•Removes into a cooling rack.
7•Clean the oil before frying the next batch.
Yes, you can make them ahead of time and freeze them. I usually make extra filling. Portion it out into individual ziplock bag. Then freeze them. When I want spring rolls. I just thraw it out and rolls. Save time and I get fresh rolls every time. #nuocmamafoods #vietnamesehomecooking #vietnam #vietnamesefood #recipe #springrolls #vietfood #vietnamcuisine #chagio #roll #friedspringrolls
