The perfect Vietnamese Spring rolls recipe

Hanoi Spring Rolls with Nuoc Mam Dipping Sauce
There're a number of spring roll kinds also known as Nem Ran with different varieties. Hanoi spring roll is the traditional spring rolls style and its taste is the best of all. They are known for their lighter and more savoury filling compared to the other styles of Vietnamese spring roll. This recipe focuses on that signature Hanoi style.
Filling:
800 gr marinated minced pork meat
350 gr bean sprout
150 gr arrowroot vermicelli (glass noodles)
25 gr dried cat ear mushroom
15 gr shiitake mushroom
1 medium size onion or onion grass (70g)
1 shredded carrot
2 shallots, thinly sliced
1/2 teaspoon salt
1 tsp black pepper
2 tsp fish sauce
2 eggs
Combine all the ingredients. Set aside.
Wrapper:
1+1/2 package rice paper wrapper 22cm diameter (400gr + 200gr)
Mixture of liquid to soften the wrappers:
1 dl lukewarm water
1dl coconut milk
½ dl vinegar
1 tbsp brown sugar
Nuoc Mam Dipping Sauce:
1 dl fish sauce
2 dl water
1/2 dl sugar
1/2 dl vinegar
1 tbsp lime juice
2 tsp black pepper
2 clove garlic, minced
1 red chili pepper, seeded and finely chopped (optional)
1 carrot, sliced (for garnish)
1 small daikon radish, sliced (for garnish)
Instructions:
1. Make the Dipping Sauce: In a saucepan, combine water, sugar, lime juice, and fish sauce. Bring to a simmer over medium heat until the sugar dissolves. Remove from heat and add the rest of the ingredients. Let cool down.
2. Prepare the Fillings: While the dipping sauce cools, drain the wood ear mushrooms and glass noodles. In a large bowl, combine minced pork meat, bean sprouts, carrot, shallots, salt, pepper, and fish sauce. Mix well.
3. Assemble the Spring Rolls: Combine all the ingredients to a mix liquid. Brush each wrapper with the liquid to wet the rice paper. Layer the wrappers on top each other when you wet the next one. Don't worry they won't get stuck because of the coconut milk.
4. Roll the Spring Rolls: Place a small amount of the pork mixture in the center of the wrapper at on end. Fold the end of the wrapper up over the filling. Fold in the sides tightly, then roll the wrapper up snugly to enclose the filling. Repeat with remaining wrappers and fillings.
5. Fry the Spring Rolls: Heat enough oil (not too much) in a large skillet or wok to reach 350°F (175°C). Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
6. Serve: Enjoy the hot spring rolls with the cooled nuoc mam dipping sauce. Garnish the dipping sauce with julienned carrot and daikon radish, lecture and herbs.
Tips:
• I bought fresh pork meat and minced it by myself, but for convenience you can buy minced pork meat from the food shop.
• Ensure your frying oil is hot enough to prevent the spring rolls from becoming greasy.
• You can adjust the amount of chili pepper in the dipping sauce to your desired spice level.
• Leftover spring rolls can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or toaster oven for a few minutes before serving.
This recipe provides a taste of Hanoi's unique style on spring rolls. Enjoy!

[@ms.bernabe8397]

yummy spring rolls.

[@MoonarEclipse]

Thank you so much for this video!
I will try this recipe soon. :)

[@Moakitchen]

@@MoonarEclipse you are welcome 🤗

[@Just8Ate]

Liked how you made these Vietnames spring rolls recipe.
New sub here since we would like to see more of you around these youtube streets. keep it up. Cheers from USA 8)

[@Moakitchen]

Thank you so much for your encouraging words and subscribing! I'm thrilled to have you on board and can't wait to share more recipes with you 🤗.