Vietnamese Fried Spring Rolls | Marion's Kitchen
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Prep Time
10m
Cook Time
25m
Total Time
35m
This crispy and savory Vietnamese fried spring rolls recipe features a pork and prawn filling wrapped in delicate rice paper and deep-fried to golden perfection. Served with refreshing lettuce and mint leaves, and a zesty nuoc cham dipping sauce, it's a delightful appetizer or main dish from Marion's Kitchen.
Recipe Options
Ingredients
Servings:
Makes about 20
Scale:
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Pork & Prawn Filling
Nuoc Cham Dipping Sauce
Steps
1
For the nuoc cham, whisk together the ingredients and set aside until ready to serve.
2
To make the filling, soak the glass noodles in hot water for about 2 minutes or until just softened. Drain well and rinse in cold water to stop the noodles from cooking further. Drain well and place onto a clean tea towel. Twist the tea towel around the noodles to extract as much water as possible. Place the noodles in a large bowl. Use scissors to cut the noodles into short lengths.
3
To the noodles, add the prawns, pork mince, shallots, egg, fish sauce, sugar, pepper and salt. Mix until well combined.
4
Place a clean tea towel on your benchtop.
5
In a large bowl, whisk together 4 cups of warm water with 1 tablespoon of sugar.
6
Dip a rice paper wrapper into the sugar water and submerge it for only a couple of seconds before putting it onto the tea towel. Place 2 heaped tablespoons of the filling onto the bottom half of the wrapper. Shape the filling into a cylinder shape. Fold the bottom of the wrapper over the filling and squeeze to expel any air. Fold in the sides and then roll up into a cylinder shape. Place on a tray lined with paper towel. Repeat until all the filling is used.
7
Place the tray of spring rolls into the fridge uncovered for 30 minutes.
8
Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. 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. Drain on kitchen paper.
9
Serve with the nuoc cham dipping sauce and use the lettuce leaves to wrap up the spring rolls along with a few mint leaves.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories203kcal
-
Fat6g
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Saturated Fat1g
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Carbohydrates21g
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Fiber0g
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Sugar3g
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Protein12g
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Cholesterol53mg
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Sodium384mg
Percent Daily Values are based on a 2,000 calorie diet.