Rolls of Spring

It has long been known as the most popular Vietnamese dish and commonly served as an appetiser in many Vietnamese traditional parties and Western meals. I have had so much love with spring roll whe I was a child. The ingredients, however, are not fixed; I always see that the filling of spring roll is carefully prepared by my mom with several ingredients including minced pork, prawn or crab meat, kohlrabi, carrot, vermicelli and mushroom, which is rolled up in rice papers before deep-frying. Although it seems quite complicated because of having many ingredients and variations, I will show a simple recipe to make spring roll at home.
At first, you need to prepare:
Spring roll wrappers or spring roll pastry (you can buy it at Chinatown or Vietnamese shops).
300gr minced pork (I often use 10% fat one).
30gr vermicelli.
20gr black fungus.
10gr shiitake.
30gr chopped carrot.
1 teaspoon of chopped shallot.
After that, put all ingredients into a big bowl with 2 spoons of fish sauce, 1 teaspoon black pepper, 1 teaspoon Knorr seasoning, and 1 teaspoon of sesame oil (or olive oil), then mix all together. Cover the bowl with clingfilm and pop into the fridge in 20-30 mins or until you’re ready.
How to make the rolls of spring:
Put 1 spoon of the mixture on the spring roll wrapper and roll it tight.

The rolls are then deep fried until the rice paper coat turns crispy and golden brown.
The spring rolls can be eaten by itself or dipped with sweet and sour fish sauce, sweet chilli sauce,…
Traditional dipping sauce:
4 spoons of sugar, 4 spoons fish sauce, 4 spoons of water, 2.5 spoons lemon juice, 1 spoon of chopped chilli and garlic.
I usually eat spring rolls with a big bowl of vegetable including lettuce, mint, coriander, sweet basil and cucumber that can make a deep fried dish to be healthier.

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