Vietnamese Spring Roll
Gluten Free & Dairy Free
Gluten Free rice paper wrap is definitely an alternative for traditional spring roll. Marion’s Kitchen demonstrates the steps in details.
Chicken mince was used instead of pork, it matched with prawns perfectly.
Chicken mince was used instead of pork, it matched with prawns perfectly.
(Serves: Makes About 20)
INGREDIENTS
20 x 22cm diameter dried rice paper wrappers1 tbsp sugarvegetable oil for deep fryinglettuce leaves to servemint leaves to serve
Pork (Chicken) & prawn filling:80g dried glass noodles200g peeled, deveined and finely chopped prawns250g pork mince (chicken mince)3 Asian shallots, finely chopped1 egg1½ tbsp fish sauce1 tsp sugar1 tsp ground white pepper1 tsp sea salt
Nuoc cham dipping sauce:3 tbsp fish sauce2 tbsp white vinegar3 tbsp sugar2 tbsp lime juice1 long red chilli, finely chopped2 garlic cloves, finely chopped
Pork (Chicken) & prawn filling:80g dried glass noodles200g peeled, deveined and finely chopped prawns250g pork mince (chicken mince)3 Asian shallots, finely chopped1 egg1½ tbsp fish sauce1 tsp sugar1 tsp ground white pepper1 tsp sea salt
Nuoc cham dipping sauce:3 tbsp fish sauce2 tbsp white vinegar3 tbsp sugar2 tbsp lime juice1 long red chilli, finely chopped2 garlic cloves, finely chopped
INSTRUCTIONS
1. For the nuoc cham, whisk together the ingredients and set aside until ready to serve.
2. To make the filling, soak the glass noodles in hot water for about 2 minutes or until just softened. Drain well and rinse in cold water to stop the noodles from cooking further. Drain well and place onto a clean tea towel. Twist the tea towel around the noodles to extract as much water as possible. Place the noodles in a large bowl. Use scissors to cut the noodles into short lengths.
3. To the noodles, add the prawns, pork mince (chicken mince), shallots, egg, fish sauce, sugar, pepper and salt. Mix until well combined.
4. Place a clean tea towel on your benchtop.
5. In a large bowl, whisk together 4 cups of warm water with 1 tablespoon of sugar.
6. Dip a rice paper wrapper into the sugar water and submerge it for only a couple of seconds before putting it onto the tea towel. Place 2 heaped tablespoons of the filling onto the bottom half of the wrapper. Shape the filling into a cylinder shape. Fold the bottom of the wrapper over the filling and squeeze to expel any air. Fold in the sides and then roll up into a cylinder shape. Place on a tray lined with paper towel. Repeat until all the filling is used.
7. Place the tray of spring rolls into the fridge uncovered for 30 minutes.
8. Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) cook spring rolls until golden and blistered. Drain on kitchen paper.
9. Serve with the nuoc cham dipping sauce and use the lettuce leaves to wrap up the spring rolls along with a few mint leaves.
2. To make the filling, soak the glass noodles in hot water for about 2 minutes or until just softened. Drain well and rinse in cold water to stop the noodles from cooking further. Drain well and place onto a clean tea towel. Twist the tea towel around the noodles to extract as much water as possible. Place the noodles in a large bowl. Use scissors to cut the noodles into short lengths.
3. To the noodles, add the prawns, pork mince (chicken mince), shallots, egg, fish sauce, sugar, pepper and salt. Mix until well combined.
4. Place a clean tea towel on your benchtop.
5. In a large bowl, whisk together 4 cups of warm water with 1 tablespoon of sugar.
6. Dip a rice paper wrapper into the sugar water and submerge it for only a couple of seconds before putting it onto the tea towel. Place 2 heaped tablespoons of the filling onto the bottom half of the wrapper. Shape the filling into a cylinder shape. Fold the bottom of the wrapper over the filling and squeeze to expel any air. Fold in the sides and then roll up into a cylinder shape. Place on a tray lined with paper towel. Repeat until all the filling is used.
7. Place the tray of spring rolls into the fridge uncovered for 30 minutes.
8. Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) cook spring rolls until golden and blistered. Drain on kitchen paper.
9. Serve with the nuoc cham dipping sauce and use the lettuce leaves to wrap up the spring rolls along with a few mint leaves.
My Tips
1. The water using for soften the rice paper can’t be too hot (will make it too soft and sticky) or too cold (will make it too hard) to wrap. 2. Make sure you place the roll in the tray separately to avoid them sticking together. 3. Place in the roll one by one into the oil, let the rice paper getting set (bubbles around) before put in another one. 4. Turn the fire to high before taking out from the oil, this can remove excess oil from the roll.
Behind The Scene (Used ingredients in my cooking)
Credited to: Marion's Kitchen - Vietnamese Fried Spring Rollhttps://www.marionskitchen.com/vietnamese-fried-spring-rolls/