Vietnamese Spring Roll Recipes
Whether fresh or deep fried, Vietnamese spring rolls are a fantastic appetizer to enjoy before the main dish and also are a great snack for parties as well. This page contains Vietnamese Spring roll recipes
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These fried spring rolls are a specialty from Quang Ngai, Viet Nam. Although the combination sounds strange, they taste great. Growing up as a little kid in Quang Ngai, my husband used to love to eat these. As he grew older, his mother taught him how to make this special dish. Give them a try and I hope you enjoy them.
- 3 ears of corn
- 1 cup grated coconut
- 1 bunch of green onions
- rice paper
- 1 teaspoon fish sauce
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 bulb of garlic
- 1 shallot
- 1 head of lettuce
- 1 cucumber
- 1 tomato
- With a vegetable peeler cut the corn off from the cob, letting all the liquid and pieces fall into a bowl.
- Poke a hole in the coconut with a nail and let the liquid drain out. When all the liquid has drained wrap the coconut in a towel and smash it with a hammer to open it. Pop out the flesh from the hard shell; you may have to peel off the dark exterior. Grate the coconut with a cheese grater.
- Add 1 cup of graded coconut to the bowl with the corn. Add 1 tsp. fish sauce, 1 tsp. salt, and 1 tsp. pepper. Stir to combine.
- Wash the green onions, cut off the majority of the green part, and set aside (to use as garnish). Cut the remaining parts into about 1 inch pieces.
- Mince the shallot and garlic.
- Heat an oiled pan on low heat. Sauté the minced shallot and garlic until lightly golden.
- Once the shallot and garlic is golden add the rest of the ingredients and raise the heat to medium. Stir constantly for about a minute. Let cool.
- Take one piece of rice paper at a time and soak in warm water until it just starts to get soft. Lay on a cutting board.
- Take one tablespoon full of the cooled corn and coconut mixture and place in the middle of the wrapper, add one piece of green onion and wrap it all up tightly like an eggroll. (Do this by folding in the left and right sides of the wrapper towards the middle so they meet. Then fold the bottom half up and try and tuck it under the mixture so it is tight and then roll the rest of the way).
- Place the roll on a plate and make another piece of rice paper soft. Continue until all the spring rolls are wrapped. Heat a deep edged pan with about 1-2 inches of oil. Fry each of the rolls until golden brown.
- Prepare the serving plate with washed lettuce covering the bottom of the plate and arranging sliced tomato and cucumber around the edges. Place the fried spring rolls on the plate in a nice arrangement.
Dip in fish sauce dipping sauce or any other type of dipping sauce you would like. Such as plum, peanut, or soy sauce.
By Stella Rivet and Viet Bui
Spring rolls make a perfect healthy appetizer or snack. Not to mention, making spring rolls at home is relatively easy, affordable and you can make a lot! The spring rolls here at our local restaurants average $5 to $6 for 2 spring rolls. For our light lunch, we all had 5 rolls each. Had we bought them at the restaurant, that would have been a crazy price! Even after making 20 rolls, we had a lot of noodles and rice paper left for future use.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes + rolling as you eat
Yield: 4 people
- 1 yellow onion
- 1 whole, 3 cloves garlic
- 1 large wedge lemon
- 3 thin pieces ginger
- 1 lb pork belly
- 1 lb shrimp
- 1 tsp salt
- 1 lb noodles
- 1 cilantro
- 1 mint
- 4 Japanese cucumbers
- 1 cup hoisin sauce
- 2 tsp sugar
- 1/2 package brown rice paper
- 1/3 cup water
- 1 Tbsp olive oil
- nuts (optional)
- Wash pork belly. Slice into pieces so it cooks faster.
- In a large pot, over medium high heat bring 1/2 gallon of water to boil. Once boiled, add 1 tsp of salt and add your garlic, ginger, lemon and onion.
- Allow your pot to boil. Once boiling add your meat pieces. Cover with lid and cook for 20 minutes.
- Add in 1 lb cleaned shrimp. Cover the lid and allow to boil, about 5 minutes longer.
- Now turn off the heat. Leave lid covered for 15 minutes.
- In the mean time, you can boil and cook your noodles. Check your noodle packaging for instructions on how to cook as it varies on brand.
- Prep your vegetables, wash cilantro, mint and cut cucumbers.
- To make your dipping sauce, heat 1 tablespoon olive oil. Add minced garlic until browned. Add 1 cup hoisin sauce stir around, then add 1/3 cup water and 2 tsp sugar. Optional: Crushed nuts
- Now scoop out the shrimp and peel the skin.
- Scoop out the meat and slice.
- Now ready to assemble and roll your spring rolls. Dip rice paper in hot water and place on plate. Then add your noodles, vegetables, pork and shrimp to roll. Serve with your dipping sauce and enjoy!
This is a quick and easy Americanized twist on shrimp spring rolls that are perfect for a light snack, lunch or as an appetizers. In lieu of shrimp, another quick alternative that I have used was sausage!