Spring Rolls 2 Ways

By Brian Lagerstrom · 90 min

Ingredients

Instructions

1. Soak the rice vermicelli in water for 20 minutes, then drain and cut it.
2. Sauté the mushrooms in a little oil over medium-high heat with a pinch of salt until their water has evaporated and they are browned. Transfer to a bowl to cool.
3. Pulse the shrimp and pork in a food processor until the shrimp is mostly broken down and the meats are combined, stopping before it becomes a paste.
4. Mix the meat with the mushrooms, soy sauce, oyster sauce, garlic, egg, cilantro, scallion bottoms, carrot and the drained noodles.
5. Heat the neutral oil in a medium-large saucepan over medium-high heat, keeping the oil no more than halfway up the pot, until it reaches 350°F/175°C.
6. Place a pastry sheet in a diamond shape with a corner toward you and put about 75 g of filling near the bottom corner. Fold the bottom corner over the filling, fold in the sides like an envelope, then roll up tightly and seal the edge with cornstarch slurry.
7. Fry the rolls in two batches for 5 to 6 minutes, turning them after about a minute, until golden brown and crisp. Cool for 10 minutes.
8. For the chili sauce, put the water, garlic, ginger, fish sauce, rice vinegar, sugar, sambal and ketchup in a small saucepan and bring to a boil.
9. Simmer until reduced by about half (about 5 minutes), then stir in the cornstarch slurry and bring back to a boil.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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