Crispy Fried Vietnamese Spring Rolls

By Vicky Pham · 75 min

Ingredients

Instructions

1. Soak the dried wood ear mushrooms and bean thread vermicelli in warm water for 15 minutes, then drain, rinse and mince finely.
2. In a bowl, mix the ground pork, minced mushrooms, minced vermicelli, green onion, shallot, sugar, black pepper, sesame oil, salt, oyster sauce and bouillon powder.
3. Quickly dip a netted rice paper in a shallow bowl of water so both sides are wet, then lay it on a flat surface.
4. Place 2 tablespoons of filling near the bottom edge of the rice paper.
5. Roll up until you reach the middle, tuck in both sides, then keep rolling to seal.
6. Heat vegetable oil in a wok or tall skillet to 325°F, or until a small piece of rice paper dropped in sizzles gently. Oil that is slightly too hot is safer to adjust than oil that is too cool.
7. Fry the rolls in small batches for 4-5 minutes, until golden brown.
8. Drain on a wire rack or paper-towel-lined plate.
9. Serve right after frying for the crispiest result, with nuoc mam cham or sweet chili sauce.

Summarized from Vicky Pham's video. Watch it for the details.

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