KUALA LUMPUR, Dec 9 ― I think it’s the rice paper, I seriously do. There’s just something about Vietnamese fried spring rolls that sets them apart from the other fried rolls we have, and I really think the secret lies in the use of the rice paper.
Unlike the other rolls which use wheat and egg wrappers, this one, made from thin layers of rice paper, ends up having a browned, delicate covering that keeps the filling safely inside.
Unlike the fresh Vietnamese spring rolls we are so used to, the crunch of the deep-fried one is something I welcome with a huge appetite.
Also known as Cha Gio in Southern Vietnam, these little parcels of delight are the perfect choice for a light yet tasty appetiser.
Usually filled with minced pork and shrimp, along with long threads of vermicelli noodles and fresh herbs, they are then wrapped up in the rice paper before being deep fried to a beautiful golden brown.
The thinness of the rice paper ensures their crunchy texture, while effectively sealing in the filling and preserving their wonderful flavours. The act of wrapping up these rolls can be quite disastrous if this is your first attempt at them, but the taste of the end product should succeed in helping you forget all about your wrapping imperfections.
You also have to make sure the filling isn’t too wet and in perfect little quantities before you can proceed to snugly wrap them up. As you go on with more attempts at making them (which I’m sure you will), your wrapping skills will improve and before you know it, you’ll be a pro!
For me, the fried spring rolls are an incomplete dish without the distinctive Vietnamese dipping sauce, which combines the sweet, sour, salty and a little spicy flavours with accurate precision.
Enjoy them like the Vietnamese do by wrapping them up with some fresh lettuce before dipping them in the quirky sauce. Do refrain from having them too often though... they’re deep-fried, and might not be as good for your waistline as they are for your taste buds.
But resisting is definitely going to be a little difficult...
Vietnamese Fried Spring Rolls
Preparation time: 40 minutes
Cooking time: 5-10 minutes
Serves: 4
Ingredients
6 -8 square sheets of rice paper
400gm pork mince
8 small tiger prawns, shell removed and finely chopped
5 earwood, soaked in water until soft then finely sliced
4 cloves garlic, skin removed and finely chopped
6 shallots, skin removed and finely chopped
2 stalks scallions, stems removed and finely chopped
1 chicken egg
1 teaspoon chicken powder
1 tablespoon brown sugar
handful vermicelli, soaked in water until soft
a dash of pepper
2 cups vegetable oil for frying
For the dipping sauce
4 tablespoons lime juice
1 teaspoon fish sauce
3 tablespoons palm sugar
1 clove garlic, minced
1/2 red chillies, julienned then cut into small squares
2 tablespoons water
Method
1. Mix pork mince, prawns, egg, shallots, scallions, garlic, sugar, chicken powder and earwood together in a clean bowl. Set aside and marinade for 30 minutes
2. To prepare rice paper rolls, rehydrate rice paper in water just by dipping it quickly in water. Place rehydrated rice paper roll on a clean plate and scoop a large spoonful of marinated ingredients onto the rice paper roll, placing it nearer to you. Layer a few strands of soaked vermicelli on the raw ingredients.
3. Then roll rehydrated rice paper roll away from you, folding in both left and right sides and rolling it tightly together until it forms a compact cylinder.
4. Repeat process until you have finished using the marinated ingredients.
5. Meanwhile, heat vegetable oil in a deep saucepan for about 1 minute over high heat.
6. Drop 2 spring rolls into the hot oil. Fry in batches until both sides of the spring roll looks golden brown.
7. Use absorbent paper to soak up excess oil.
8. To prepare the sauce, mix lime juice, fish sauce, sugar, garlic and water together. Strain to remove pulp and seeds into a clean dipping bowl. Scatter chillies into sauce and mix ingredients thoroughly
9. Serve crispy fried spring rolls with dipping sauce.
* For more recipes, go to www.chopstickdiner.com
