Rice Paper Spring Rolls

The ingredient list is long and they may seem fiddly but once you get into a rhythm then these rolls are put together quite quickly.
Get the family involved ini making them with you!

 

Yield: 6 - 8

Ingredients

  • 300g pork mince
  • 150g prawns, finely chopped
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 2 cloves garlic, crushed
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon fish sauce
  • 1 medium carrot, grated
  • 1 cup mung bean sprouts, snipped roughly in half with kitchen scissors
  • a small bundle of vermicelli noodles (about 25g), soaked in boiling water for 2 minutes and then chopped with kitchen scissors into 5cm lengths.
  • 24 rice paper wrappers, assuming you are making large rolls
  • 4 spring onions, finely sliced
  • sweet chilli sauce

Method

Mix together pork mince, prawns, soy, sesame, garlic, ginger, fish sauce, carrot, mung sprouts, vermicelli noodles and most of the spring onions, (leave some for garnish) together in a large bowl. Mix well.
3/4 fill a shallow bowl – that is wider than the diameter of the rice paper discs – with cold water.  Arrange a folded clean tea towel on the bench and another folded tea towel alongside.
Place a sheet of baking paper on a baking tray or board.
Immerse 1 rice paper disc into the water and leave for 1 minute until it has softened but not falling apart.  Quickly lift the rice paper from the water and sit on the folded tea towel.  Press with the other tea towel to dry.
Put another rice paper disc into the water to soften.
Spoon the filling mixture in a line running across the disc, it is easier to fold if it is cross ways as opposed to lengthways and running away from you.
Fold in each end firmly and then roll the rice paper into a small log. Press to seal and place on the baking paper.  Continue to assemble making sure that the rolls on the paper don’t touch as they will stick together and tear.
Heat 3-4 cm of oil in a large deep sided pot until hot enough that a rolls starts to sizzle immediately on contact,.  Cook the rolls in batches until they go a light golden colour,  turn as they cook. Drain on paper towels and serve garnished with a  sliced spring onion and sweet chilli dipping sauce or Chinese black vinegar.
Any questions then post below and I will answer.  Helen :

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