I hope you had a great Thanksgiving… We decided to mark the holiday by learning a new recipe. Spring Rolls! We love the Vietnamese Spring Rolls. So flavorful and delicate. So hot and crispy. Delicious! I wanted to be sure to have a Spring Roll Tutorial before I left and, thankfully, Miss Hieu and Miss Nham said they were free Thursday evening. We followed up the meal with a cake that was decorated with ambiguous white birds. I thought they were doves, everyone else said chickens (Titus thought maybe swans). It wasn’t quite turkey and pumpkin pie but it was a great day. Memorable. Here’s the recipe as far as I can tell:
Pork (ground, or super duper finely chopped)
Mushrooms, maybe 8-10 (cooked and finely chopped)
1 Onion (thinly sliced)
Bean Sprouts, maybe 1 ½ cups (chopped into ½ inch pieces)
Noodles, 1 bunch (thin vermicelli type noodles, maybe rice based, maybe not)
Wrappers (thin, papery, definitely rice based)
Salt (might be mixed with MSG)
Pepper
Oil for frying
Prepare ingredients. Set noodles in water for about 5 minutes and then cut into ½ inch pieces. Place all ingredients except the wrappers in a bowl and mix together well. Season with salt and pepper. Heat oil in shallow frying pain on medium (maybe low) heat. Place about 3 Tbs of filling mixture onto one end of wrapper and roll it into a parcel, folding in the edges as you go. Repeat until all of the mixture is used. Fry parcels for about 10 minutes until outside is golden brown and inside is well cooked. Serve with sweetened fish sauce.
We’ve had these spring rolls made with a variety of ingredients. If you’re near the sea they might be made with shrimp instead of pork. If you’re vegetarian the meat might be substituted with chopped egg, cabbage, and carrots. No need to be fussy.
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