Servings: 4 people
Equipment
- 2 Mixing bowls
- 1 Large plate
- 1 non-stick pan
Ingredients
- Rice Papers use 8.5-inch / 22 cm round rice papers or square rice papers
Flour batter
- 3 tbsp all-purpose flour or rice flour for gluten-free
- 1 tsp baking powder
- 5 tbsp water adjust for a thin, smooth consistency
For the filling
- 1.1 lb ground pork 500g
- 2 egg yolks reserve egg whites for sealing the rolls
- ½ tbsp chicken powder
- ½ tbsp salt
- ¼ tbsp sugar
- ½ lb mung bean sprouts 225g, cut into ½–1.5 inch (1–3 cm) pieces
- ⅓ medium-sized carrot about 25g, julienned
- 5 wood ear mushrooms about 5g, soaked and finely chopped
- 1 handful Thai basil or cilantro optional, for freshness
- 3 sprigs green onion finely chopped
- 1 oz bean thread noodles 30g, soaked and cut into shorter strands
- 2 tbsp minced or fried shallots
Hanoi-styled dipping sauce (optional)
- ½ bulb kohlrabi 3.5oz / 100g
- ⅔ medium-sized carrot 1.7oz / 50g
- ½ tsp salt for the pickled veggies
- 1 tbsp sugar for the pickled veggies
- 1 tbsp vinegar for the pickled veggies
- 1 tbsp fish sauce
- 5 tbsp water
- ¾ tbsp vinegar
- 1 tbsp sugar
- minced garlic to your taste
- minced chili to your taste
- black pepper powder to your taste
Instructions
Make the filling
- In one bowl, combine these ingredients: mung bean sprouts, carrots, cilantro, green onion, wood ear mushrooms, bean thread noodles, and shallots. Gently mix them until just incorporated.
- In another bowl, add the ground pork, egg yolk, and all the seasonings, thoroughly mixing them together.
- Finally, combine the meat mixture with the vegetable bowl and gently mix them together.
Wrap the Spring Rolls
- Lightly moisten the rice paper with water to make it pliable.- Round rice paper: place flat on a clean surface.- Square rice paper: place with one corner pointing toward you (diamond shape).
- Spoon about 2 tbsp of filling onto the lower third of the round wrapper, or just below the center of the square one. Shape it into a short log, about 3–4 in (7.5–8 cm) long.
- Lift the bottom corner and fold it tightly over the filling, tucking gently to keep it snug.
- Bring the left and right corners toward the center, keeping the roll tight but not too firm to avoid tearing.
- Roll the wrapper away from you until only the top corner remains. Brush with a little beaten egg white, then roll fully to seal.
- Continue wrapping all filling. Place rolls seam-side down to prevent unrolling.
Fry the Spring Rolls
- Prepare the Coating: Mix flour (or rice flour), baking powder, and water into a thin paste. If your rice paper contains tapioca starch, lightly coat each wrapped roll with this paste and let them rest on a rack to dry slightly—this helps achieve extra crispiness.
- First Fry: Heat enough oil in a pan to cover at least half of each roll. Fry over medium-low heat until light golden. Remove and drain on a rack or strainer.
- Second Fry (Optional):- Deep-fry: Return rolls to hot oil and fry until fully golden and crispy.- Air-fry: Place rolls in an air fryer at 390°F (200°C) for about 10 minutes for a lighter, yet crispy result.
Make the Dipping Sauce (optional)
- Peel and thinly slice the carrot and kohlrabi.
- Toss the carrot and kohlrabi with salt and sugar, then let them sit for 15 minutes.
- In a separate bowl, combine together fish sauce, sugar, vinegar, chili, garlic, and black pepper.
- Add the carrot and kohlrabi, drained of any brine, to the bowl of fish sauce.
- Now you can savor this dipping sauce with your spring rolls.
Tried this recipe?Let us know how it was!