Vietnamese Spring Roll Recipe - crispy fried homemade spring rolls, filled with delicious filling, the great appetizer or a side dish.
Spring Roll Filling – 1 cup crimini mushrooms washed and chopped – 1 tablespoon avocado oil – 3 cups bean thread noodles cooked according to the package and rinsed under cold water, I also like to cut noodles into pieces using kitchen scissors – 1 lb ground pork – 2 cloves garlic finely chopped – 1 medium onion finely chopped – 1 tablespoons sugar – 3 tablespoons fish sauce – salt & pepper to taste, I used 1 teaspoon of sea salt – 1 cup carrot finely grated For Rolls – 23 egg roll wrappers square or round, I buy mine at Winco – avocado oil for frying, or any oil of your choice – romaine leaves for serving – 1/2 cup cilantro leaves for serving Nuoc Cham Dipping Sauce – 2 tablespoons lime juice – 1/4 cup fish sauce – 1/4 cup water – 1 tablespoon rice vinegar – 1/4 cup sugar
In a big mixing bowl combine cool saute mushrooms, cooked bean noodles, ground pork, garlic, onion, sugar, fish sauce, and carrots. Using a hand or a stand mixer, knead all of the ingredients together until everything is combined.
Pour oil into the skillet (I am using cast iron skillet) about 1 - 2 inch of oil, then preheat to 375F. Carefully add rolls and fry until golden color and the inside temperature reaches 165F. Serve with lettuce, cilantro and dipping sauce. Enjoy!