Which I did make them two days ago. See the photos below.
The spring rolls are pretty easy to make. All you need are the following ingredient below:
Ingredients
Marinates
10g or 1 tsp baking soda
10g or 1 pinch of salt
1 tbsp ordinary sugar
1 tbsp white pepper
1 tbsp corn starch or corn flour
1 tbsp sesame oil
1.5 tbsp light soy sauce
3 tbsp oyster sauce
1 tbsp minced garlic (I made myself a jar of lazy garlic ie. chopped garlic in white wine vinegar)
1 tbsp onion (or shallots) (I used a half of a medium sized onion because I didn't have shallots in the fridge)
1 egg
Fillings
150g defrosted medium sized prawns
200g minced pork
Spring Roll Skin
Vietnamese rice paper spring roll skins (14 sheets)
Dipping Sauce
A bottle of Vietnamese dipping sauce (bought it from the local Sainsbury's)
Steps
1. Mix the fillings with the marinates in a mixing bowl and combine them well. Put the mixture in the fridge for at least one hour.
2. Use a damp cloth to soften the spring roll wrapper rather than soaking the sheet in water. This will make the skin easier to manage when it comes to filling and rolling the rolls.
3. Take the mixture out of the fridge and fill the damped spring roll sheet with the mixture. Roll and place the spring roll in a tray. Do the same with the rest of the paper sheets. Make sure that the rolls are placed apart to prevent them from sticking to each other.
4. Heat the oil in a wok to 350'F. Once the oil is ready, place one spring roll gently in the wok one at a time. Make sure that the rolls are kept apart as the barely hot paper sheet can stick to other rolls. (I placed three rolls in one fry as my wok is quite small)
5. Once the rolls are ready, place them on a paper kitchen towel to soak the excess oil. Let the rolls cool for 30 minutes before consumption. Dip them in the Vietnamese spring roll dipping sauce for extra kick. Enjoy the snack!
Photo 1: Vietnamese spring rolls in a hot wok!!!
Photo 2: Dipping sauce for theVietnamese spring rolls
