These are the classic, deep-fried Vietnamese spring rolls, also referred to as Imperial Rolls.
- 20 dried rice paper wrappers (each 8 in/20 cm in diameter)
- Oil for deep-frying
- 1 bunch each of Asian basil, coriander leaves (cilantro) and mint leaves to serve
- 1 small head butter or leafy lettuce leaves, washed and separated
- 1 cup (50 g) bean sprouts Carrot and Daikon Radish Pickles
- Fish Sauce Dip
- 1 lb (500 g) lean ground pork
- 7 oz (200 g) fresh shrimp or prawns, peeled, deveined and minced
- 4 oz (100 g) crabmeat
- 4 tablespoons minced shallots (about 6 shallots)
- 3 cloves garlic, minced
- 2 to 3 dried wood ear fungus, soaked in water until soft, diced
- 2 oz (50 g) dried glass noodles, soaked in water until soft, drained and cut into thirds
- ½ medium carrot, cut into sticks to yield
- 1 egg white
- 1 tablespoon ground white pepper
- 1 teaspoon sugar
- ½ teaspoon salt
- 3 tablespoons fish sauce
How to Make It
- Make the Filling first by combining all the ingredients in a large bowl and mixing until well blended. Set aside.
- To make the spring rolls, dip a rice paper wrapper in a bowl of water until soft. Remove and place on a dry surface, smoothing it with your fingers. Place 1 heaping tablespoon of the Filling onto the wrapper. Fold one end of the wrapper over the Filling, then fold the sides and roll up tightly, pressing to seal. Repeat until all the ingredients are used up.
- Heat the oil in a wok over medium heat until hot. Deep-fry the spring rolls, a few at a time, for about 5 minutes each until golden brown on all sides. Remove with a slotted spoon and drain on paper towels.
- Place the spring rolls on a serving platter and serve with the fragrant leaves, lettuce, bean sprouts, Carrot and Radish Pickles and a bowl of Fish Sauce Dip on the side.