Advertisements
Vietnamese version (bản tiếng Việt): click here!
As a continue from the previous post about Vegan fried spring rolls, here is the meat version. You can also use the filling from my recipe on dumplings soup for the filling.
Ingredients: (for 4 – 6 servings)
- Spring roll wraps: 1 pack
- Shrimps: 10 counts (medium size) or 6 counts (large size)
- Ground pork: 1 lb (~ 450 grams)
- Carrots: 1 whole carrot
- Spring onion: 1 whole
- Garlic: 8 cloves (can be replaced with 2 teaspoons of garlic powder)
- Shallot: 1 clove (can be replaced with 1 teaspoon of onion powder)
- Seasoning:
- Soy sauce: 1/2 tablespoon
- Oyster sauce: 1/2 tablespoon
- Sugar: 1/2 tablespoon
- Mushroom seasoning powder: 1 teaspoon
- Ground black pepper: 1 teaspoon
- Sesame oil: 1 tablespoon
Preparation:
- Since my shrimps are frozen so in this step, I need to defrost them. If you have fresh shrimps with shell on, peel the shell off the shrimps. Then mince or grind them.
- Finely chop garlic, shallot and spring onion. For the carrot, shred, finely chop or julienne it.
- In a large bowl, combine the ground pork, shrimps, garlic, shallot, spring onions and carrots with all the seasonings. Mix well and let it sit 10-15 minutes for marinating.
- To make the roll, place the square wrap diagonally on a flat surface (a large plate, a tray or a cutting board). Use a regular dining spoon, place a spoonful of filling near the center of the wrap and roughly spread along the horizontal diagonal of the wrap. Leave a gap of ~1.5 inches to both corners. Fold two opposite corners of the wrap to the center and cover the filling. Fold the corner (that is closet to you) forward and start rolling till the end of the wrap. Repeat till you finish the filling.
- To fry the spring roll, heat up cooking oil in a high-side pot (to resemble a deep fryer), the oil should be at least 1.5 inches in depth. When the oil reach 320 F, gently drop the rolls to the pot and fry until the rolls turn golden. Take the golden rolls out and let them cool down a bit on a drying rack, then place on paper towel to remove excess oil. Continue frying till the end of the batch.
- The Vietnamese fried spring rolls are ready to be served. Like I said, there are many ways to enjoy the rolls. You can eat them as they are, or dip in the sauce and enjoy, or wrap in a lettuce then dip in the sauce is also awesome… Dipping sauce is recommended to be spicy mayo, sweet chili sauce or sweet fish sauce.
Total time: 1 hour and 30 minutes (may vary with different frying time)
Notes:
- If you run out of wraps, use rice papers as alternative or wonton/gyoza wraps to make dumplings.
- Depends on the wrap that it may take 4-10 minutes for the rolls to turn golden.
And that’s it for the Friday-fry-day: Vietnamese Fried Spring Rolls! I apologize for taking so long to post it, even though I made it so many times…
Hope you will enjoy the recipe and you all have a good weekend.
Friday-fry-day: Fried spring rolls (meat version)
As promise, here is the meat version of Fried spring rolls that the gangs at home are addicted to. And it is a perfect shareables/snacks in a party or gathering.
Servings 6 servings
Calories 740kcal
Equipment
- 1 Deep-fry pot not compulsory but recommended
Ingredients
- 1 pack Spring roll wraps ~30 wrap
- 10 counts Shrimps medium size (or 6 counts if large size)
- 1 lb Ground pork
- 1 whole Carrots
- 1 whole Spring onion
- 8 cloves Garlic (can be replaced with 2 teaspoons of garlic powder)
- 1 whole Shallot (can be replaced with 1 teaspoon of onion powder)
Seasoning:
- ½ tbsp Soy sauce
- ½ tbsp Oyster sauce
- ½ tbsp Sugar
- 1 tsp Mushroom bouillon powder
- 1 tsp Ground black pepper
- 1 tbsp Sesame oil
Instructions
- Since my shrimps are frozen so in this step, I need to defrost them. If you have fresh shrimps with shell on, peel the shell off the shrimps. Then mince or grind them.
- Finely chop garlic, shallot and spring onion. For the carrot, shred, finely chop or julienne it.
- In a large bowl, combine the ground pork, shrimps, garlic, shallot, spring onions and carrots with all the seasonings. Mix well and let it sit 10-15 minutes for marinating.
- To make the roll, place the square wrap diagonally on a flat surface (a large plate, a tray or a cutting board). Use a regular dining spoon, place a spoonful of filling near the center of the wrap and roughly spread along the horizontal diagonal of the wrap. Leave a gap of ~1.5 inches to both corners. Fold two opposite corners of the wrap to the center and cover the filling. Fold the corner (that is closet to you) forward and start rolling till the end of the wrap. Repeat till you finish the filling.
- To fry the spring roll, heat up cooking oil in a high-side pot (to resemble a deep fryer), the oil should be at least 1.5 inches in depth. When the oil reach 320 F, gently drop the rolls to the pot and fry until the rolls turn golden. Take the golden rolls out and let them cool down a bit on a drying rack, then place on paper towel to remove excess oil. Continue frying till the end of the batch.
- The Vietnamese fried spring rolls are ready to be served. Like I said, there are many ways to enjoy the rolls. You can eat them as they are, or dip in the sauce and enjoy, or wrap in a lettuce then dip in the sauce is also awesome… Dipping sauce is recommended to be spicy mayo, sweet chili sauce or sweet fish sauce.
Notes
- If you run out of wraps, use rice papers as alternative or wonton/gyoza wraps to make dumplings.
- Depends on the wrap that it may take 4-10 minutes for the rolls to turn golden.