Recipes for two types of dipping sauce are in the Notes below. Watch our video demo to learn how to roll fresh spring rolls, plus we have a photo step-by-step Vietnamese Spring Roll recipe too! Leftovers can be made into spring rolls – see the tip below.

Return the pork to the wok. Remove the pork and set aside. Run a clean kitchen towel under running water until completely saturated.
Then roll … 1 package Curly’s Road Trip Eats Kansas City Style Seasoned Brisket Burnt Ends, 6-8 clear rice spring roll wrappers (22cm). Think Vietnamese Spring Rolls are tricky to make?

Bring to the boil, then turn down to a simmer and cover. Cook for around 1.5 hours, or until the pork is tender.

To get to know Stacey even better, Latest posts by Stacey aka the Soccer Mom. poach and slice shrimps in half lengthwise, cut lettuce into smaller pieces or strips so it’ll be easy to roll. SPRING ROLL VS EGG ROLL. Fold the bottom edge into the center, covering the filling. Slice the pork as thinly as you can. I use 1 lb of raw shrimps (16 shrimps in total) with shells and heads. Fold in the sides and then roll up into a cylinder shape. Add half of the pork belly and fry for several minutes until well browned. Cook for 25-30 minutes or until the pork is just cooked through. Subscribe to our recipe inspiration newsletter for ideas straight to your inbox! Your email address will not be published. 1 oz. Take 2 tablespoons of the mixture and put in the middle of a spring roll wrapper, then shape into a log. STEP 8 Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. https://www.marionskitchen.com/vietnamese-fried-spring-rolls Uncover, turn up the heat slightly and cook for a further 10-15 minutes to reduce the sauce.

If necessary, add a little more oil and then add the shallots. No fancy chemical labs, white coats or ingredients you can’t pronounce…just good honest cooking. Put them in a bowl with iced water immediately. The ingredients in this recipe are for the authentic traditional Vietnamese fresh spring rolls with pork and shrimp. Keep sides parallel to each other. Since 2010, Marion and her Mum have used family recipes, time-honoured techniques and clean, honest ingredients to create a range of tasty food products for people who love eating and living well. Serve with steamed jasmine rice, garnished with spring onions and coriander. Drain well and rinse in cold water to stop the noodles from cooking further. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) cook spring rolls until golden and blistered. Recipe Tips.

Place on a tray lined with paper towel.
We need 16 of them), soft lettuce, cut into smaller pieces or strips, other fresh herbs of your choice such as cilantro, mint. Bring plenty of water to a boil and add the shrimps. Copyright: All content and photos on Delightful Plate are copyright protected. Please do not use them without our written permission.

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Serve immediately with a dipping sauce. Mix until well combined. You should customize it to your liking. Fry on a medium heat for a few minutes until lightly golden, then add the garlic and lemongrass. We only recommend products we use and trust. STEP 7 Place the tray of spring rolls into the fridge uncovered for 30 minutes. click here to jump to printable recipe and video. Use scissors to cut the noodles into short lengths. Heat vegetable in a wok or frying pan to a depth of 2cm/¾in to around 180C, then fry the spring rolls for around 4-5 minutes, turning regularly. Drain on kitchen paper.