Spring Rolls Recipe

The Vietnamese traditionally wrap these fried rolls in soft lettuce leaves, tucking shredded carrot, cucumber, mint and cilantro between the leaf and roll. The "roll-in-a-lettuce-roll" is then dipped into a sauce and eaten out of hand.

Cooking Time and Serve Estimate for Spring Rolls Recipe

Preparation Time : a few mins.
Cooking Time : Nil.

Serves 2.

Ingredients for making Spring Rolls Recipe

12 spring roll wrappers (rice paper)
6 oz. firm tofu (not silken)
2 soy sauce, tamari, or Bragg's liquid aminos
6 oz. thin rice noodles (vermicelli)
48 fresh mint leaves
1/4 head leaf lettuce
3 shredded carrots (optional)
spring roll sauce (see below)

Method for preparing Spring Rolls Recipe

• Cut the pork or chicken into matchstick-sized shreds.

• Cut the ginger and bamboo shoots into similar or finer shreds.

• Soak the dried mushrooms in hot water to cover for 25 minutes.

• Drain and discard the tough stalks.

• Cut the mushroom caps into fine shreds.

• Neatly divide the onions lengthways in half, and then cut them into 1cm sections.

• Heat the 3 tablespoons oil in a wok.

• When hot, stir-fry the ginger, salt, mushrooms and shredded meat over high heat for 1 1/4 minutes.

• Add all the other ingredients, except the cornflour and stir-fry for 1 minute.

• Pour in the blended cornflour, stir and turn for another 30 seconds.

• Remove from the heat and leave to cool before using as a filling.

• Take 2 tablespoons of filling and spread across each pancake just below the center, Fold the pancake up from the bottom by raising the lower corner to fold over the filling.

• Roll the filling over once, and bring in the 2 corners from the side to overlap each other.

• Finally fold the top flap down, sealing with a little beaten egg.

• Stack the spring rolls as you make them, placing them so that the weight of the pancakes rest on the flap that has just been sealed.

• Fry the pancakes soon after they have been made, as otherwise they may become soggy.

• Heat the oil in a wok until hot.

• Fry no more than 5-6 pancakes at a time for 3-4 minutes or until golden brown and crispy.

• Once fried, they can be kept crispy in the over for up to 30 minutes.

• Or store them in the refrigerator for a day after an initial frying of 2 minutes, then re-fry them for 3 minutes when required.

• Serve immediately with chili sauce.