I am looking for an authentic Vietnamese spring roll recipe.?

Question

My Aunt made the spring rolls with pork and no seafood. I dont remember anything else that was in them except shredded carrots and maybe cabbage. I also would like the recipe for the sauce which contained vinegar, fish sauce, garlic, and red peper flakes. I would really appreciate any help with this. Thanks!

Answer 1

My mom taught me to make spring rolls but I modified her recipe because I'm a guy and I like to make things quick. My instructions aren't going to be very good. Again I'm a dude.

Ground Pork 1 lb (sometimes I use crab meat, shrimp, or ground chicken instead but if I had to choose one I'd go pork)
Dole Coleslaw Mix (it has carrots and cabbage already cut up) about 1/3 to 1/2 bag
Onions (yellow) finely chopped 1/4 cup
Shitake mushrooms chopped 1/4 cup
Bean sprouts 1/2 cup
Vermicelli rice noodles cooked and cut into 2 or 3 inch lengths enough to fill 1 cup.
Fresh ground pepper 1/2 tablespoon
Fish Sauce (Three Crabs Brand-pink bottle) 2 tablespoons
Light soy sauce 1 tablespoon (my mom uses regular soy sauce)
Mince Garlic 1 tablespoon

Mix all of that stuff together in a bowl or something and let it marinade for a 1/2 hour or so in the fridge. Crack open a beer (optional) and wait.

Take the mix out. Now what you want is one of two things. Rice paper or egg roll wrappers. I've done both and I think it's about 70%-30% in favor of rice paper from people who have tried the rolls.

If you go with with egg roll wrappers you'll need an egg white to seal the last edge. Start the wrapper in a diamond orientation. Put a spoonful of mix at one corner. Fashion it into a cylinder less that 1 inch in diameter. Any thicker and it may not cook correctly. Roll the edge over the cylinder until it is covered by the wrapper. Fold in the sides over the ends of the cylinder. When you get to the end dab your finger in the egg white to secure the last corner to the roll.

Rice paper will be circular but you wrap it in about the same way. You will need a bowl with warm to hot (not boiling) water. Add some brown sugar to the water, it gives the rolls a nice golden look out of the fryer. Dip the rice paper in the water sugar mixture and roll away.

Oh yeah roll them kinda tight. Not too tight. It's hard to explain. You'll just have to get some experience too see what I mean.

Anyway, kick up the deep fryer to 350. If you have one of those deep fryers no heating coils in the oil then I would kick it up to 375. Fry them for about 5-7 minutes and put them on paper towel.

An easy dipping sauce is to microwave extra creamy peanut butter and combine it with hoisin sauce. The mix is about half and half. Then there's that other sauce my family members each make differently. The ingredients are the same pretty much. Here's mine...

1/4 cup fish sauce
1/8 cup apple cider vinegar
1/8 cup lime juice (my sister uses lemon)
1 tablespoon white sugar
1 tablespoon Sriracha (red chili sauce with rooster on bottle - green top)
1 mashed glove of fresh garlic

Oh, you have to let the last sauce sit for an hour or so first. Don't be afraid to experiment or delete stuff. I haven't met two Vietnamese ladies that make these the same way.

Answer 2

Vietnamese Spring Rolls (Cha Gio)



Ingredients & Directions

----------------------------------FILLING----------------------------------
2 oz Cellophane noodles,

-soaked in warm water for -20 minutes, then drained -and cut onto 1-inch lengths
1 lb Ground pork

1 lg Onion, finely chopped

2 tb Tree ears, soaked in warm

-water for 30 minutes, then -drained and finely chopped
3 Cloves garlic, finely

-chopped
3 Shallots or white part of 3

-scallions, finely chopped
1 cn (7 ounces) crabmeat,

-cartilage removed and meat -flaked with fingers
1/2 ts Freshly ground black pepper


------------------------PREPARATIONS FOR ASSEMBLING------------------------
20 Sheets dried rice papers

-(banh trang)
4 Eggs, well beaten

2 c Peanut oil


-------------------------ACCOMPANIMENTS FOR SERVING------------------------- Basic Vegetable Platter Carrot Salad Double recipe of Nuoc Cham

Here they are! The incomparable "Cha Gio" or Vietnamese spring rolls.

Yields 80 spring rolls.

Combine the filling ingredients in a bowl and set aside.

Cut a round rice paper sheet into quarters. Place the cut rice paper on a flat surface. With a pastry brush, paint the beaten egg over the entire surface of each of the pieces. Before filling, wait for the egg mixture to take effect, softening the wrappers; this takes about 2 minutes. When you become adept at this, you can work on several wrappers at a time.

When the wrapper looks soft and transparent, place about 1 teaspoon of filling near the curved side, in the shape of a rectangle. Fold the sides over to enclose the filling and continue to roll.

After filling all the wrappers, pour the oil into a large frying pan, put the spring rolls into the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes, until a lovely golden brown. (This is Bach's special method of keeping spring rolls crisp).

To serve the spring rolls, proceed as follows:

Arrange the ingredients for the vegetable platter (lettuce, mint leaves, coriander, and the cucumber slices) according to the directions preceding. Have ready the carrot salad and a bowl of nuoc cham. Each person has a bowl into which he places a bit of lettuce,
2 or 3 mint leaves, some coriander, and 2 cucumber slices. Each

person then adds 1 or 2 spring rolls to his bowl, sprinkles with the nuoc cham, and eats the spring rolls and vegetables together, using chopsticks or a fork.

Additional carrot salad may be added to taste.

Another very popular serving method calls for placing the vegetables on a lettuce leaf, adding the spring roll, and rolling it into a cylinder. Holding the cylinder with his fingers, each diner then dips it into his own small bowl of nuoc cham.

NOTE: We have found that frying the spring rolls in peanut oil keeps them crisper than frying in any other oil.

Answer 3

Authentic Vietnamese Egg Roll Recipe