Whilst in Halong bay we were taught how to make fried spring rolls, Vietnamese-style. Unlike the typical grease laden spring rolls you buy from a Chinese takeaway, these are briefly deep fried and packed with vegetable, noodles and pork (unless vegetarian), similar to another street food speciality called Banh Ghoi.
The filling can vary, with meats, fish, shellfish or herbs being added. But we were told, not to use beef.
Even though these are fried spring rolls, similar fresh spring rolls can be made and enjoyed as a starter, snack or accompaniment to a meal. However if making fresh spring rolls, make sure that the meat is cooked, as in fried spring rolls the ingredients are cooked later on.
Carrot, finely diced
Vermicelli noodles, diced
Onion, finely diced
Spring onion, finely diced
1tbsp fish sauce
1 tbsp water
1 tsp sugar
1 tsp rice wine vinegar
Separate the egg yolk and white and then use the yolk to bind the ingredients. Set aside the whites for later use
Gently dampen the rice paper with a cloth to help stop in cracking
A 1/3 up from the base add a large spoonful of filling to the rice paper
Fold up the base and roll once. Fold in the corners, to ensure the filling doesn’t fall out, then continue to tightly roll
For the dipping sauce, mix all the ingredients together, add more or less of flavours depending on taste
Deep fry the rolls for about 3 minutes/ side until golden.