Spring Roll

You can never have too many Vietnamese recipes, so give Spring Roll a try. For 47 cents per serving, you get a hor d'oeuvre that serves 15. One serving contains 184 calories, 3g of protein, and 16g of fat. Plenty of people made this recipe, and 211 would say it hit the spot. If you have noodles, oyster sauce, fresh shiitake mushrooms, and a few other ingredients on hand, you can make it. It will be a hit at your Easter event. It is brought to you by Norecipes. From preparation to the plate, this recipe takes around 1 hour. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is not so great. If you like this recipe, take a look at these similar recipes: Crawfish Spring Roll, Vietnamese Spring Roll Salad, and Veggie Sesame Spring Roll.

Servings: 15

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine the oyster sauce, Shaoxing, potato starch, soy sauce, white pepper and salt in a small bowl and whisk together. Heat a large frying pan over medium high heat. Add the sesame oil and ginger and fry until fragrant. Add the ground pork and stir-fry, using the edge of a spatula to break up the meat into little crumbs. When the meat is cooked, add the onion, carrot, celery, and shiitake mushrooms and continue stir-frying until the carrots are mostly cooked. Add the napa cabbage and glass noodles and continue stir-frying until the cabbage is mostly cooked. Add the sauce and stir-fry until there is no liquid left. Let this mixture cool. Make some glue by combing 3 tablespoons flour with 3 tablespoons water. Peel the wrappers and spread them out as pictured with about 1/2" of the wrapper below showing. This makes it easy to paint glue on several wrappers at once. Spread the glue with a pastry bush along the top edges of the wrapper. Place about 1/3 cup of the room temperature filling about 2 inches above the bottom corner of the wrapper. Tightly roll the wrapper and filling half-way.Fold the left edge over right up against the edge of the filling, then fold the right edge over. The trick here is to taper your fold slightly so that the open flap is a little narrower than the bottom of the roll as this will create a good seal and prevent flaps of dough that will invite oil into your roll. It should look a bit like an open envelope at this point. Finish by continuing to roll until the flap seals itself against the roll. To make the sweet and sour sauce, whisk together the water, vinegar, sugar, ketchup, potato starch and salt in a small saucepan until there are no lumps. Bring the mixture to a boil stirring constantly until your sauce has thickened. Prepare a paper towel lined rack. Pour about 2" of vegetable oil into a heavy bottomed pot and heat to 320 degrees F. Fry the springrolls a few at a time, being careful not to overcrowd the pot. Turn them over frequently so that they brown evenly. When they reach an even tan color, transfer the spring rolls to your rack and allow them to drain. Repeat with the rest of the spring rolls.

 

Step by step:

1. Combine the oyster sauce, Shaoxing, potato starch, soy sauce, white pepper and salt in a small bowl and whisk together.

2. Heat a large frying pan over medium high heat.

3. Add the sesame oil and ginger and fry until fragrant.

4. Add the ground pork and stir-fry, using the edge of a spatula to break up the meat into little crumbs. When the meat is cooked, add the onion, carrot, celery, and shiitake mushrooms and continue stir-frying until the carrots are mostly cooked.

5. Add the napa cabbage and glass noodles and continue stir-frying until the cabbage is mostly cooked.

6. Add the sauce and stir-fry until there is no liquid left.

7. Let this mixture cool. Make some glue by combing 3 tablespoons flour with 3 tablespoons water. Peel the wrappers and spread them out as pictured with about 1/2" of the wrapper below showing. This makes it easy to paint glue on several wrappers at once.

8. Spread the glue with a pastry bush along the top edges of the wrapper.

9. Place about 1/3 cup of the room temperature filling about 2 inches above the bottom corner of the wrapper. Tightly roll the wrapper and filling half-way.Fold the left edge over right up against the edge of the filling, then fold the right edge over. The trick here is to taper your fold slightly so that the open flap is a little narrower than the bottom of the roll as this will create a good seal and prevent flaps of dough that will invite oil into your roll. It should look a bit like an open envelope at this point. Finish by continuing to roll until the flap seals itself against the roll. To make the sweet and sour sauce, whisk together the water, vinegar, sugar, ketchup, potato starch and salt in a small saucepan until there are no lumps. Bring the mixture to a boil stirring constantly until your sauce has thickened. Prepare a paper towel lined rack.

10. Pour about 2" of vegetable oil into a heavy bottomed pot and heat to 320 degrees F. Fry the springrolls a few at a time, being careful not to overcrowd the pot. Turn them over frequently so that they brown evenly. When they reach an even tan color, transfer the spring rolls to your rack and allow them to drain. Repeat with the rest of the spring rolls.

Nutrition Information:

covered percent of daily need

 

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