Vietnamese Fried Spring Rolls | Episode 494

13:09

 SERVES: MAKES 40
PREP TIME: 1 H 20 M
COOK TIME: 15 M
TOTAL TIME 1 HR 35 M












Ingredients

Filling:
  • 2 large or 5 small carrots
  • 5 medium leeks
  • 4 tbsp olive oil
  • 60g very thin noodles
  • 200g chicken breast, cooked
  • 20g nasi spices
  • salt
Spring rolls:
  • 40 spring roll wrappers, defrosted
  • water
  • oil for frying
Method

1. Make the filling: Cut the peeled carrots, the leek and cooked chicken breast into small sizes.
Transfer the carrots and leek to a large pot, add the olive oil and cook over medium heat for about 15 minutes. Break the noodles and add to the vegetables, cook for about 3-4 minutes more. Then add the chicken breast and spices, stir until well combined and remove from the heat. Add salt if needed.

2. Spring roll: Carefully peel off one spring roll wrapper, keep the others covered under a tea towel.
Place the wrapper in a diamond position on a cutting board. Place two tablespoons of filling on the bottom. Roll up halfway, fold sides in, then finish rolling. Use water to seal.

3. Fry the spring rolls: Pour enough oil in a wok or large saucepan. Heat on medium high until hot. 
Carefully place spring rolls in the hot oil (about 7-8 at a time) and cook, turning occasionally, until deep golden - around 1 1/2 - 2 minutes. Transfer to paper towels to drain.
Repeat with remaining spring rolls.


4. Serve while hot with Sweet and Sour Sauce. 

*Rolls can be assembled (but not fried) 2 months ahead and frozen, wrapped well in foil. Thaw in refrigerator before frying.

















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