This is supposed to be Vietnamese style. But after more than 10 years of abuse in my mother’s hands, I doubt the Vietnamese can recognise this.
80 spring rolls/ 20 servings
- 1 kg minced pork/chicken
- 800 g prawn, peeled, cleaned and diced
- 6 egg yolks (medium size)
- 6 egg whites (medium size)
- 3 turnip, peeled and julianned
- 2 large carrots, peeled and julianned
- 300 g glass noodle, soaked and cut into 5 cm pieces
- 8 jew’s ears, soaked and julianned
- 80 Spring Roll Pastry
- 3 tsp salt
- 3 tbsp sesame oil
- 2 tsp ground white pepper
- 80 leaves lettuce
- 80 stalks corriander
- Mix the minced pork, egg yolks and prawns, followed by the salt, pepper and sesame oil.
- Add the vegetables and glass noodle into the meat mixture one at a time, mix well after each addition with your hands.
- Place about 2 heaped table spoon of filling on each pastry skin.
- Wrap the springrolls according to instructions here. Use the egg white to seal the pastry skin.
- Heat vegetable oil in a wok/deepfryer and deep fry the springrolls till golden brown.
- Drain and pat with paper towel to absorb excess oil.
- Serve with the (Vietnamese Chilli Dipping Sauce), lettuce and corriander
Try to ensure that all the ingredients are as dry as possible to avoid the pastry skin from tearing during and after the wrapping. Allow all the cut vegetables and glass noodle to drain well and pat dry with a tea towel. Do not add any soy sauce into the meat mixture.
To test if the oil is sufficiently hot before frying, drop a small piece of pastry skin into the oil. It should float immediately.
