Crispy Rice Paper Spring Rolls With Sweet Tangy Sauce (Print Version)
Blistered, crunchy rice paper spring rolls filled with pork, shrimp, noodles, mushrooms, and herbs, served with sweet tangy nuoc cham.
# Ingredients:
For the filling
01 -
2 oz (60 g) dried glass noodles
02 -
12 oz (340 g) ground pork
03 -
6 oz (170 g) raw shrimp, peeled, deveined, and finely chopped
04 -
1 cup (90 g) finely chopped wood ear or cremini mushrooms
05 -
1/2 cup (55 g) grated carrot
06 -
1/2 small yellow onion or 2 shallots, finely minced
07 -
3 garlic cloves, minced
08 -
1 large egg
09 -
2 tablespoons fish sauce
10 -
1 teaspoon gluten-free chicken bouillon powder
11 -
1/2 teaspoon black pepper
12 -
1/4 teaspoon fine salt
For rolling and frying
13 -
24 round rice paper sheets, 8 to 8 1/2 inches wide
14 -
Warm water, for softening wrappers
15 -
6 cups neutral oil, such as canola or vegetable oil, for frying
For the sweet tangy dipping sauce
16 -
1/2 cup (120 ml) warm water
17 -
3 tablespoons sugar
18 -
2 tablespoons fish sauce
19 -
2 tablespoons white vinegar
20 -
1 tablespoon fresh lime juice
21 -
2 garlic cloves, finely minced
22 -
1-2 small red chilies, thinly sliced
For serving
23 -
Butter lettuce leaves
24 -
Fresh mint, cilantro, or Thai basil
25 -
Cucumber sticks
# Instructions:
01 -
Cover the glass noodles with hot water for 8-10 minutes, until pliable. Drain well and cut into short 1-inch pieces.
02 -
In a large bowl, combine pork, shrimp, noodles, mushrooms, carrot, onion, garlic, egg, fish sauce, bouillon, pepper, and salt. Mix with your hands until evenly combined and slightly sticky.
03 -
Stir warm water and sugar until dissolved. Add fish sauce, vinegar, lime juice, garlic, and chilies. Taste and adjust with more lime or water as needed.
04 -
Dip one rice paper sheet in warm water for 1-2 seconds only. Lay it on a damp towel and wait a few seconds until bendable but not limp.
05 -
Place about 1 heaping tablespoon of filling near the lower edge. Fold the bottom over the filling, fold in the sides, and roll tightly into a small cylinder. Set seam-side down and repeat.
06 -
Let the wrapped rolls rest uncovered for 10 minutes while the oil heats. This helps the surface dry slightly and reduces sticking.
07 -
Heat oil to 325°F (165°C). Fry 5-6 rolls at a time for 6-8 minutes, turning often, until lightly golden and the filling reaches 160°F in the center. Drain on a wire rack.
08 -
Raise oil to 360°F (180°C). Return the rolls in batches for 1-2 minutes, until deep golden, blistered, and very crisp. Serve hot with sauce, lettuce, herbs, and cucumber.
# Notes:
01 -
Makes about 24 small spring rolls.
02 -
Best eaten hot, soon after the second fry.
03 -
Freeze uncooked rolls in a single layer and fry from frozen.