Snacks, salads and soups

Crispy Vietnamese spring rolls with pork and mushroom

Crispy Vietnamese spring rolls

In 2016 we spent 10 days in an awesome little guest house just outside Hoi An called Hoi An Trust Villas. Our host Bee was so warm and welcoming and really made out stay. While there Bee organised a little cooking class in the kitchen of the guest house. Among a few other treats we had the pleasure of making deliciously crispy pork and mushroom spring rolls. Using vermicelli rice paper meant they were extra crunchy providing a great contrast to the juicy filling. Here is the recipe.

Crispy Vietnamese spring rolls: Ingredients (makes 20-25 spring rolls)

For spring rolls

300g pork mince

1 cup worth of pigs ear mushrooms, finely diced*

1 carrot, peeled and diced finely

1 medium potato, peeled and diced finely

1 small taro (or portion the same size as the potato), peeled and diced finely

6 small shallots, peeled and finely diced

1/2 tsp chicken stock powder / 1/2 chicken stock cube, crushed

1 packet vermicelli rice paper**

150mL vegetable oil for frying

1 egg yolk, beaten

Bowl of cold water for dipping the rice paper***

 

For dipping sauce

2 Tsp fish sauce

2 Tsp water

2 tsp white sugar

3 cloves garlic, finely chopped

1 small red chilli, deseeded and finely chopped

Juice of half a lime

 

Crispy Vietnamese spring rolls: Method

  1. Combined pork, mushroom, carrot, potato, taro, shallots and stock powder in a bowl and mix until well combined.
  2. To make spring rolls, first dip each rice paper into the cold water for a few seconds only and then lay flat. Take the edge of the rice paper closest to you and fold away from you so that a little under a quarter of the rice paper is folded over on itself.
  3. Add a tablespoon of the filling on top of the folded section ensuring not to get too greedy otherwise your spring roll will explode. Fold the left and right sides of the rice paper over your filling.
  4. Roll the rice paper and filling away from you and then seal the final edge with a little bit of egg yolk. Your finished spring roll should be about 7-8cm long and no more than 3cm in diameter. Repeat the rolling process until all your filling is used up.
  5. For dipping sauce, combine all ingredients and give a good stir to ensure the sugar is all dissolved. Set aside.
  6. Shallow fry the spring rolls in oil over a medium to high heat, turning regularly until all sides are nicely browned.
Vermicelli rice paper is well worth trying to hunt out if you can: Crispy Vietnamese spring rolls

Vermicelli rice paper is well worth trying to hunt out if you can

 

Pigs ear mushrooms provided a nice subtle earthiness to our spring rolls: Crispy vietnamese spring rolls

Pigs ear mushrooms provided a nice subtle earthiness to our spring rolls

 

Start of the rolling process: Crispy vietnamese spring rolls

Start of the rolling process

 

 

*NOTE: Oyster mushrooms would probably be our preferred substitute if you can’t find pigs ear mushrooms. Any mushroom will do the trick though.

**NOTE: Normal rice paper will work just fine but we really liked using the vermicelli rice paper for it’s crunchy texture.

***NOTE: We used to think that you needed to use hot water to make spring rolls. In reality a quick dip in cold water is much better as it maintains the integrity of the rice paper.

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22 Comments

  • Reply
    Megan Indoe
    April 29, 2017 at 5:23 pm

    I am totally going to try this recipe! We have a large Vietnamese community a neighborhood over so we could totally get all these ingredients! We both love Vietnamese food! Hope I can make it half as good as it looks!

    • Reply
      RoamingCo
      April 30, 2017 at 9:17 pm

      Oh awesome. Let us know how it goes if you do try it.

  • Reply
    Rachael
    April 30, 2017 at 5:27 am

    Looks yummy! Thanks for the recipe!

    • Reply
      RoamingCo
      April 30, 2017 at 7:57 am

      Was super impressed actually. They were delicious!

  • Reply
    Bilyana | OwlOverTheWorld
    April 30, 2017 at 8:43 am

    Thanks for the recipe, not sure that I would like it, though.

    • Reply
      RoamingCo
      April 30, 2017 at 9:13 pm

      Don’t knock it till you try it Bilyana 🙂

  • Reply
    Danik
    April 30, 2017 at 9:19 am

    Looks yummy. Will try this recipe one day

    • Reply
      RoamingCo
      April 30, 2017 at 9:11 pm

      It was so yummy Danik! Let us know how you go if you do try it.

  • Reply
    Amelie
    April 30, 2017 at 3:22 pm

    Yum! This could totally be veganized by replacing the pork with tofu.

    • Reply
      RoamingCo
      April 30, 2017 at 9:11 pm

      Absolutely Amelie, tofu would totally work!

  • Reply
    Claudia
    April 30, 2017 at 4:25 pm

    Oh I loveee spring rolls! They looks super yummy! Thanks for the easy to follow recipe

    • Reply
      RoamingCo
      April 30, 2017 at 9:07 pm

      Thanks Claudia! They were rather tasty

  • Reply
    melody pittman
    April 30, 2017 at 11:12 pm

    I love mushrooms but don’t think I’ve ever had pigs ear mushrooms before. Spring rolls are surprisingly so easy to make. I love having them for cocktail parties. 😉 Thanks for the recipe.

    • Reply
      RoamingCo
      May 1, 2017 at 4:59 pm

      We hadn’t ever heard of pig’s ear mushrooms. They probs added more of a textual element versus a strong mushroom flavour but they still worked really well. A good dipping sauce is key!

  • Reply
    Jenna
    May 1, 2017 at 10:05 am

    Yum!! Those look so delicious. I’m definitely going to have to try making them sometime soon! Thanks for sharing the recipe–I will have to bookmark it!

    • Reply
      RoamingCo
      May 1, 2017 at 4:58 pm

      Awesome Jenna, you’ll have to let us know how they go! We thought they were super tasty.

  • Reply
    Megan Jerrard
    May 1, 2017 at 11:44 pm

    Thanks for the recipe – am going to give it a try tonight! I love staying in these kind of guest houses where the hosts are so warm and friendly. Impromtu cooking class sounds like so much fun!

    • Reply
      RoamingCo
      May 3, 2017 at 8:45 am

      Awesome Megan, let us know how it goes! Family guesthouses are the best and Be and her family were amazing hosts. Really made our stay in Hoi An special.

  • Reply
    Nisha
    May 2, 2017 at 9:27 am

    I am sure this is a delicious dish. Personally I am not a big fan of beef and pork .

    • Reply
      RoamingCo
      May 3, 2017 at 8:43 am

      You could try substituting the meat for tofu or even just mixed mushrooms and I’m sure it would be delicious!

  • Reply
    Sandy N Vyjay
    May 3, 2017 at 3:53 am

    This looks like a great recipe and will share this with my friend. Personally, we are vegetarians and would give this a pass. However, we love spring rolls made from vegetables and other veg ingredients.

    • Reply
      RoamingCo
      May 3, 2017 at 8:40 am

      Hey Sandy, I think you could very easily swap out the pork for tofu or maybe even some tempe and it would be equally delicious!

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