揚げても爆発しないベトナム風揚げ春巻き！ – マリオンズキッチン

揚げても爆発しないベトナム風揚げ春巻き！ – マリオンズキッチン

Crispy traditional Vietnamese spring rolls. These are such a delight to eat. Especially with a really beautiful tangy Nuoc Cham dressing. This is my version of Vietnamese Fried Spring Rolls. These Vietnamese spring rolls, I love to eat them. But can I say, there are quite a few dangerous things that can happen with these spring rolls. There’s a few tips and tricks to master here. But I’m going to walk you through it. It’s ok. If I can do it, you can do it. The noodle we want here is called a “bean thread vermicelli” noodle. It’s also known as mung bean noodles, glass noodles, cellophane noodles. The trick start early here my friends. With these noodles, if you boil them in a pot, they will go all soggy and soft and they will not be
good. What you need to do, is just soak them in some hot water. Doesn’t need to be boiling. Just move those noodles around with a fork. Make sure they’re getting an even soaking. There’s no clumps anywhere. These would just take a bare 2 minutes. They’re nice and soft. I want to make sure they don’t cook any further. So I’m going to put them into some room-temperature water. Now you want to drain these really well. One of my little tricks here to get these noodles really dry, is just to pop them into a clean tea towel. Give them a really tight squeeze. The reason we want to make sure there’s not too much moisture in these noodles is because moisture inside of these spring rolls is going to mean explosion when it comes to frying time, trust me. That’s about as dry as we’re going to get
them. Pop them into a large bowl here. To make these noodles more manageable, I like to go at them with some scissors. I always feel like my mum’s going to come
over and get angry at me whenever I’m chopping noodles with scissors. Cause of course, there is this Asian superstition that chopping noodles is bad luck. So there’s a lot of bad luck happening here today guys. Now for the rest of the filling. We’re going to do some pork mince, and some red Asian shallots. You could also use some French shallots as well. The key here is that we want them chopped really nice and fine. I also want some prawns, I need these really finely minced. To flavour our filling, we need some fish
sauce. Some sugar. Some white pepper. And a pinch of salt. To bring it all together, we need to bind it with an egg. Give this a really vigorous mixing. Want to kind of work the proteins in the pork and the prawn. So that everything becomes quite firm and quite sticky. For the wrapper, we’re going to use rice
paper. This is what you’re looking for when you’re going to buy your rice
paper from an Asian market, from a supermarket. Try to look out for one that’s a blend of rice flour and tapioca flour. The tapioca flour seems to make it
softer and more manageable. A lot of the plain rice flour ones can be overly sticky, and hard to work with. It you’re not used to working with them. So there’s a tip for buying those. For preparing them, there’s a couple of things we need to do here, because we need to wet these. In order to roll the spring rolls. But on
the other side of the coin, any kind of moisture that goes into hot oil, results in an explosion. So that’s what we don’t want. There’s a couple of ways around
this. First of all, we want to prepare the water that we’re going to use for soaking. For that, I need some hot water. A little trick that you might not have thought of, is to add some sugar into the water. The sugar is going to help the wrappers to caramelise and brown quicker in the oil. Just give that a stir to dissolve. To combat that moisture on the
outside of the wrapper, I like to put a tea towel down first. That will soak up some of that moisture as we roll. The other secret here guys, is that
you don’t want to leave the wrapper in here long enough that it gets soft. Because that’s when you’re going to be in a bit of trouble because it’ll stick together. Dunk it in, make sure you get every part of the wrapper submerged. Pull it out at this stage, it’s still quite firm. Don’t worry, it’ll soften up. Pop that onto your tea towel. I’m going to put my filling here. The
key to this, is to shape your filling into a cylinder first. Because the other thing we need to do here is make sure we’re expelling as much air as possible. Air pockets are going to be another reason why your spring rolls will explode in the oil. Now rolling time. Roll over from the bottom. Try to as I said, get rid of any air pockets. Keep rolling, fold the sides over. Keep rolling, keep everything nice and tight. Pop this on a tray lined with
baking paper. Baking paper, because this stuff is sticky. It will stick. There’s one more thing we need to do here. I know there’s a lot of little tips to remember for this recipe. But I want to put these into the fridge for about 30 minutes uncovered. That’s going to help those wrappers to dry out a little bit before we put them in the oil. While that’s happening, I’m going to make
our dipping sauce. I want to start off with some fish sauce. Some sugar. Finely chopped chilli. Some garlic. Some lime juice as well. I nearly forgot, I want a little bit of white vinegar as well. Just whisk that quite vigorously, so that sugar dissolves. Mmm… I just love that magical combination of the sweet, tangy, salty. Mmm.. perfection. Here we are at the moment of truth, where the spring roll is going to meet the hot oil, and all those little precautions that we’ve made. Well hopefully fingers crossed, they all work out! I’m going to test the oil first, I want to make sure it’s hot. Don’t want it too hot because overly hot oil and explosions aren’t good. But I want to see some nice bubbles here. Definitely do these in batches. As I said, these guys are sticky. And they will want to stick to each other like there’s no tomorrow. Like to put in about half a dozen. Depending on how big your wok is. You’re going to need to get straight in there with some chopsticks. Keep them moving, separate them as they’re frying just until they get a little crunchy. Once they’ve gotten crunchy and hard on the outside, they’ll stop sticking together. Now we’re looking good. These guys are going to happily fry, not stick together now. You can see, we’re getting a little bubbling effect on these spring rolls. The wonderful thing about these guys is their imperfection. There will be some little bubbles, some little gnarly bits on the outside. And that’s ok. It’s just the way they are. Once these are golden and they’re starting to get some dark brown spots, that’s when I know they’re ready to go To serve these up, I like to just snip them into smaller pieces. Obviously we’re serving them with
our Nuoc Cham dressing. On the side, just some lettuce leaves and some herbs. The way we want this to go, is grab a lettuce leaf. Add a little chunk of
spring roll, some dressing. And some nice fresh herbs. Now that gets all wrapped up. And goes straight in my mouth. Mmm… Texturally, this is beautiful. The crunch, and that soft savoury filling. Flavour-wise, my goodness! The fresh herbs, that porky prawn mixture and that tangy dressing. That just brings everything together.
Every mouthful right here is an explosion of flavour. Amazing.

How to make Vietnamese fried pork and prawn spring rolls. This crispy Vietnamese fried spring roll recipe uses a rice paper wrapper and includes all the tips and tricks for preparing them so they don’t explode!

Get the recipe: https://www.marionskitchen.com/vietnamese-fried-spring-rolls/

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ABOUT MARION

Marion Grasby is a food producer, television presenter and cookbook author who’s had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

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