Crispy Saigon Pearls: Vietnamese Spring Rolls with Umami Filling

Preparing the Ingredients

1. 1

   Soak the wood ear mushrooms in hot water for 20 minutes, then drain and chop.

2. 2

   Cook the thin rice noodles for 3-4 minutes, drain, cool, and then cut into ~3 cm pieces.

3. 3

   Dice the shiitake mushrooms.

4. 4

   Grate the carrot.

5. 5

   Finely chop the herbs (cilantro, mint, chives).

6. 6

   Make sure all the filling ingredients are finely chopped/diced so that large pieces do not pierce the rice paper.

Sautéing the Filling

1. 1

   Heat a wok with 2 tablespoons of oil.

2. 2

   Sauté the chopped onion for 3-4 minutes, until translucent.

3. 3

   Add the grated carrot, grated ginger, and minced garlic – sauté for 2 minutes.

4. 4

   Add the ground meat, breaking up any lumps, and sauté for 5-7 minutes, until browned.

Seasoning the Filling

1. 1

   Pour in the soy sauce, fish sauce, and oyster sauce – sauté for 1 minute.

2. 2

   Add the soaked and chopped wood ear mushrooms, diced shiitake mushrooms, and mung bean sprouts – sauté for 2-3 minutes.

3. 3

   Remove the filling from the heat.

4. 4

   Add the rice noodles, chopped spinach, and chopped fresh herbs (cilantro, mint, chives).

5. 5

   Mix the filling thoroughly.

6. 6

   Cool the filling completely (for at least 20 minutes).

7. 7

   Only after cooling, add the egg and mix thoroughly with the filling.

Preparing the Dipping Sauce

1. 1

   In a small bowl, dissolve the sugar in hot water.

2. 2

   Add the lime juice, soy sauce, minced garlic clove, and finely chopped chili pepper.

3. 3

   Mix everything thoroughly.

4. 4

   Set the sauce aside for 15 minutes to allow the flavors to meld.

Wrapping the Spring Rolls

1. 1

   Prepare a mixture of 100 ml of water and 25 ml of vinegar on a shallow plate.

2. 2

   Dip one sheet of rice paper in the water and vinegar mixture for literally 2-3 seconds (the paper should still be slightly stiff; it will soften on its own after a moment).

3. 3

   Place about 2 tablespoons of filling on the lower 1/3 of the soaked rice paper.

4. 4

   Fold the sides of the paper towards the center, then roll tightly from the bottom up, forming a spring roll.

5. 5

   Place the wrapped spring rolls on a greased board or tray, leaving space between them so they don't stick together.

Chilling the Spring Rolls

1. 1

   Place the wrapped spring rolls in the refrigerator for 20 minutes. This step stabilizes the rice paper and prevents the spring rolls from falling apart during frying.

Frying the Spring Rolls - Stage 1 (slow)

1. 1

   Heat the canola oil in a wok or deep skillet to medium temperature (~150°C). The oil level should be about 8-10 cm.

2. 2

   Fry in batches (5-6 pieces at a time) for about 4 minutes, turning slowly, until the spring rolls are light golden. The spring rolls will be pale, which is normal after the first stage of frying.

3. 3

   Remove the fried spring rolls to a paper towel to drain excess oil.

Frying the Spring Rolls - Stage 2 (hot, before serving)

1. 1

   Increase the oil temperature to high heat (~180-190°C). To check the temperature, drop in a small piece of rice paper – it should sizzle immediately.

2. 2

   Return the spring rolls to the hot oil for 1-2 minutes, until they are golden brown and very crispy.

3. 3

   Serve the spring rolls immediately after frying, with the prepared dipping sauce.