Foodie

Wednesday, July 06, 2005

Bun with fried vietnamese egg rolls

I was introduced to this vietnamese dish only when i came to stay in Denver and the whole family loves this dish very much. One sunday, my son-in-law, jeremie, wanted to have egg rolls in a vietnamese restaurant we frequent but it was close on this day of the week. So, since i have all the ingredients and thanks to tt, our dear forum member, who has posted this recipe, decided to have a go at it.

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Ingredients:

Bun and garnishes:

1 package of Guilin Rice Vermicelli(Boil in hot water, flush with cold water and drain)

Garnishes:

Bean sprouts(taugeh)
Cilantro(coriander)
Mint
Lettuce
Shredded carrots(optional)
Chopped roasted peanuts

Filling for egg rolls:-

1/2 lb ground pork
1/2 lb prawns
1/4 lb crab meat
2 carrots
1 stalk spring onion
1 bundle of cellophane noodles
5 chinese dried black fungus
1 tsp salt,
1 tsp sugar,
½ tsp pepper
1 egg
1 package, spring roll wrappers (24 wrappers)

Method:

Peel and shred carrot into thin strips.
Chop onion into little pieces.
Soak black fungus and slice into thin strips.
Cut noodles into ‘shorter’ pieces.
Mix everything together with one egg white. (save the yolk for later)
Put filling in the middle of wrapper and fold in the 2 sides, then roll together (like making egg rolls) put a little egg yolk at the end to hold the spring roll together.

Frying method:

For every 2 cups of oil add the juice of ½ a lime or lemon, or 2 tsp vinegar.
Add sprDipping Sauce for Spring Rolls:-1/2 cup sugar-1/2 cup fish sauce-1 1/4 cup water or coconut juice-3 cloves garlic-thai chilies (as spicy as you want)-1 lime*Mince garlic and chilies. Mix everything together and squeeze in lime juice. All flavors (salty, sweet, sour, and spicy) should be ‘equal’. Can replace fish sauce with soy sauce if you don't like the smell of fish sauce. ing rolls into oil, and fry until golden.
Frying time should take about 15 mins.
If it is golden before that time, the oil it too hot which means, the filling might not be cooked, and spring roll will be soft when cooled.

Dipping Sauce for Spring Rolls:-

1/2 cup sugar
1/2 cup fish sauce
1 1/4 cup water
3 cloves garlic
thai chilies (as spicy as you want)
1 lime

Mince garlic and chilies.
Mix everything together and squeeze in lime juice.
All flavors (salty, sweet, sour, and spicy) should be ‘equal’.

To assemble Bun for serving:

Put rice vermicelli on a plate or bowl.
Top with the garnishes
Cut egg rolls in half
Pour enough of dipping sauce

ENJOY


Serves

7 comments:

Anonymous said...

IF I AM READING THIS CORRECTLY, YOUR RECIPE SUGGESTS ADDING LIME/LEMON/VINEGAR INTO THE OIL FOR FRYING? IS IT TO MAINTAIN THE CRISPINESS OF THE SPRING ROLL AFTER IT IS FRIED?

lilyng said...

anonymous

yes, this tip does what the spring roll should be - crispy

Anonymous said...

When do you put the lemon/vinegar in? Do you need to add more to the oil after a certain time of cooking.
Thank You.

lilyng said...

anonymous

when you pour the oil in the wok, pour in the lemon juice or vinegar.

when frying with oil, if you think that the level of oil is not enough for deep frying, then of course you should add more oil.

Favbabe said...

Hi Lily,

I was browsing your recipes to see what kinda finger food can I make for my friend's son's bday party. I was requested to make fried wantan. I read your tip in this entry. Can I use the same tip when I fry my wantan?

lilyng said...

favbabe

sure, follow the same tip

Rachel said...

Hi Lily,

You mentioned about adding lime/lemon juice/ vinegar to the oil, does that make the oil splatter like if water got into the oil?

thanks.

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