| Egg Rolls Basic Cabbage Chicken & Veg Crab & Pork Indonesia Poh Pia Pumpkin Turon Vegetable Vietnam I Vietnam II Vietnam III Wrappers Lumpia ~ Lumpiang Fried Lumpia Sariwa Shanghai |
| Vietnamese Spring Rolls III ~ Here's another version of the Vietnamese Egg Roll with Nuoc Cham Sauce 6 dried Chinese mushrooms, soaked in hot water for 30 minutes 8 oz lean ground pork 4 oz shrimp, peeled, deveined, and chopped 4 oz crab meat, remove any shell fragments 1 carrot shredded 2 oz cellophane or glass noodles (so-un), soaked in water, drained and cut into short lengths 4 green onions, finely sliced 2 cloves garlic, crushed, and minced 2 tbsp fish sauce (Thai=nam pla, Cambodian=tek trie, Vietnamese=nuoc mam, Filipino=patis) juice of 1 lime freshly ground black pepper Vietnamese rice sheets ~ basically the same as Filipino rice wrappers for Lumpia oil for deep frying lettuce leaves, cucumber slices, and fresh coriander (cilantro) for garnish Nuoc Cham Sauce 2 cloves garlic, crushed and minced 2 tbsp white wine vinegar juice of 1 lime 2 tbsp sugar ½ cup fish sauce ½ cup water 2 red chiles, seeded and chopped (not the Mexican type) (picture is almost to scale) 1. Drain the mushrooms, squeezing out the excess moisture. Remove the stems and thinly slice the caps into a bowl. Add the pork, shrimp, crab meat, carrot, cellophane noodles, green onions, and garlic. 2. Season with the fish sauce, lime juice, and pepper. Set the mixture aside for about 30 minutes to marinate. 3. Meanwhile make the Nuoc Cham Sauce. Mix together the garlic, vinegar, lime juice, sugar, fish sauce, water, and peppers in a serving bowl, then cover and set aside. 4. Assemble the egg rolls. Place a rice sheet on a flat surface and brush with warm water until it is pliable. (Careful as the rice sheets are fragile...you may also run them briefly under warm water from the tap...then set aside to soften...do not allow them to touch each other as they will stick together.) Place about 2 tsp of the filling near the edge of the rice sheet. Fold the nearest side over the filling, then fold in the two sides to roll up. Seal the end with a little water or egg yolk. Continue rolling the egg rolls until you have used up all the filling. Again do not allow to touch as they will tend to stick together. 5. Heat the oil for deep-frying to 350° F. or until a cube of white bread browns in 30-45 seconds. Add the rolls, a few at a time and fry until golden brown and crisp. Drain on paper towels. 6. Serve the egg rolls hot with lettuce, cucumber, and fresh coriander (cilantro). The Nuoc Cham sauce should be served on the side separately. |
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