Welcome to 'Morgane Recipes' Today I’m going to show you how to make the Vietnamese traditional crispy spring rolls.
In this recipe I use ground pork, but if you prefer you can use ground chicken instead.
When I make the crispy spring rolls, I like to prepare a large quantity because I can keep them in the freezer.
Here are the ingredients for 40 crispy spring rolls: You can find this list on my website: I soak the mushrooms and the glass noodles in cold water for 1 hour.
After an hour, I drain the mushrooms and I rinse them.
I remove their hard feet, then I mix them in the blender.
I drain the glass noodles, I cut them.
I shred the carrots, I mince the onions.
I put in a large bowl: the carrots, the onions, the mushrooms, the glass noodles, the ground pork, the bean sprouts, the egg, five tablespoons of fish sauce, 1 tsp of salt and I add some black pepper.
I mix well with my hands.
I spread a wet and wrung towel on the table.
In a small bowl, I mix the tapioca flour with three tablespoons of water.
This mixture will be used as a glue to close the spring rolls.
In a large bowl, I put some very hot water.
I use this water to quickly soak the rice papers in it.
I lay them on the wet towel.
I put one tbsp.
of the filling on each rice paper.
I fold the both sides in, then I roll up.
I dip my finger into the tapioca bowl, then I stamp on the rice paper.
For the first frying, I fry the spring rolls on high heat for five minutes, then I remove them.
I let them cool.
At this stage, I can freeze them.
The aim of the second frying is to make therolls very crispy.
I fry them for three minutes over high heat.
Serve hot with salad leaves, fresh herbs and a good dipping sauce.
Bon appetit! Thank you for watching my video!.