Vietnamese spring rolls is an easy recipe to make which is good for lunch or dinner.
- 50 gm mung bean noodles (see note)
- Vegetable oil for deep frying
- 3 spring onions, thinly sliced (reserve a tbsp of green part for garnish dipping sauce)
- 50 gm mushrooms, thinly sliced
- 200 gm cabbage, thinly sliced
- 2 carrots, julienne cut
- 2 stalks of celery, thinly sliced
- 2 tbsp soy sauce
- 1 tsp five spice powder
- 24 frozen spring roll wrappers, defrosted overnight in the refrigerator
- 1 tbsp corn flour
- mustard greens or rocket leaves,
- Vietnamese mint and coriander
- 2 tbsp blackstrap molasses or agave syrup or brown sugar
- 50 ml mirin
- 50 ml soy sauce
- 3 tsp lime juice, or to taste
- 1 garlic clove, finely chopped
- 1 red birds eye chilli, finely chopped
- Mix all ingredients in a bowl and set aside. Garnish with the reserved spring onion greens.
- For the filling, put the mushrooms, cabbage, carrot, white part of the spring onion, ginger, chilli and herbs in a large bowl along with the rice noodles. Add the sesame oil, peanuts, soy sauce, five spice and mix well. Set aside for 10 minutes to allow noodles to soften.
- In a small bowl, blend the cornflour and 2 tablespoons of cold water.
- Next, place 4 spring roll wrappers, smooth-side down on a bench with corner towards you. Brush edges with corn flour mixture.
- Spoon ¼ cup vegetable mixture on the bottom corner of the wrapper, then start rolling up from the bottom. When the filling is covered, pull the corners in from each side to seal the ends. Continue rolling until the filling is tightly covered, then press to seal the top corner.
- Lay the roll on a large baking tray and cover with a damp tea towel. Repeat until all the wrappers are filled.
- Heat the vegetable oil in a large wok or saucepan over a medium heat to 180 degrees. Note: To check whether the oil is ready, drop in a piece of potato; it should sizzle and start to turn golden.
- Carefully lower five spring rolls into the oil and deep-fry until golden brown ( 2–3 minutes). Remove with a slotted spoon and drain on kitchen paper.
- Serve with nuoc cham sauce and sliced spring-onion tops.
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