Vietnamese Fried Crispy Spring Rolls with Chicken and Pork

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  • Preparation: 15 mins
  • Cooking: 30 mins
  • Skill level: Easy
  • Servings: 40 Rolls

Description Vietnamese Fried Crispy Spring Rolls with Chicken and Pork

Vietnamese Spring Rolls made with rice paper wrappers. But the wrappers available in the United States are thicker than those used in Vietnam and, while fine for raw summer rolls, don't fry well - their thickness makes them too sticky.
Vietnamese Fried Crispy Spring Rolls with Chicken and Pork served with dipping sauce are a favorite at our house. While they are a little tedious to make, the recipe makes about 20, so they can be frozen and then just thawed the next time. Cook time is approximate, it will depend on how many you make, and whether you need to do them in batches.

Ingredients

  • ACCOMPANIMENTS
  • Table Salad
  • Vietnamese Dipping Sauce
  • ASSEMBLING AND FRYING
  • 1/3 cup water
  • 15 thin spring roll wrappers such as Menlo brand
  • 2 tablespoons cornstarch
  • Oil for frying
  • 1/2 pound ground pork
  • 1/2 pound ground chicken
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/2 tablespoon minced garlic
  • 2 tablespoons fish sauce
  • 2 eggs
  • 3 green onions, thinly sliced
  • 2/3 cup finely minced yellow onion
  • 1 tablespoon dried tree ear mushrooms, soaked in hot water for 30 minutes, drained, and stems trimmed and chopped with a scissors
  • 1 ounce dried bean thread noodles, soaked in hot water for 30 minutes, drained, and cut into 1/2-inch pieces with a scissors (about 2/3 cup)
  • 2/3 cup finely minced yellow onion

Method Vietnamese Fried Crispy Spring Rolls with Chicken and Pork

1, Combine the bean thread noodles, mushrooms, onion, carrots, and green onions in a mixing bowl. Set aside.
2, Beat the eggs in a large bowl. Mix in the fish sauce, garlic, salt, sugar, and black pepper. Add the chicken and pork and using a fork, break up the meat, so it is thoroughly mixed with the seasonings. Add the noodle mixture and mix well. Set aside.
3, Combine the cornstarch and water in a small saucepan. Bring to a boil over low heat and stir often to prevent sticking. If mixture seems too thick, add more water. This will be the "glue" to seal the edges of the wrapper.
4, Cut the wrappers in half diagonally. You will have two equal triangles. Starting with the longest side toward you, place about 2 tablespoons of filling on the bottom area of the triangle. Using your fingers, mold the filling into a cylinder 2 inches long and 1 inch wide. Fold the two pointed ends of the wrapper in and roll to enclose. Dab a little cornstarch mixture along the edges (do not use too much "glue") and seal the roll. Set aside while you finish making the remaining rolls. Do not stack them.
5, To fry, preheat a large wok or fry pan. When hot, pour enough oil in to completely cover the spring rolls. Heat to about 325 degrees. Carefully place the rolls into the oil. Do not crowd the pan or place the rolls on top of each other. Fry the spring rolls until filling is cooked, about 5 to 6 minutes on each side, turning often until they are nicely brown and crisp. If they brown too quickly, reduce the heat as the oil is too hot. Remove the cooked spring rolls from the pan and drain on paper towels. Serve immediately with dipping sauce and table salad .

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