Vietnamese Spring Rolls

Toolbox Liner
February 16, 2017
Wooden Sign
April 3, 2017

 

Feeling nostalgic, I decided to recreate the spring rolls my mom used to make in the tiny kitchen of our St. Louis house. Before she passed away we sat down to make them together, but I never thought about writing the recipe down. Well, I made them just by trying to remember our times together.  I actually made two batches – one vegan and one with pork.

I made the vegan spring rolls for my eldest daughter’s class. She was the Student of the Week and had a do somewhat of a presentation of her heritage – half Vietnamese and half Scottish. Since her best friend is a vegetarian and another child had an allergy to dairy, I thought it be best to just make them all the same.

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So, here are the ingredients I used:

  • eggroll wrappers
  • egg beaten *For the vegan, use flour and water mixture .
  • vegetable oil

For the filling:

  • cups shredded cabbage
  • bean sprouts
  • bean thread noodles
  • shredded carrots
  • shitake mushrooms (soaked and chopped)
  • ground pork * Omit for the vegan rolls.
  • salt and pepper to taste
  • oyster sauce * My mom used to add a bit for extra flavoring, but it is optional.

For the sauce:

  • 1 tbs fish sauce
  • 1 tbs water
  • 1 tsp sugar
  • 1/2 tsp fresh chopped garlic
  • 1 tbs vinegar or lime juice
  • Siracha (as much as you’d like)

Ready for the super easy part? Mix all the ingredients for the filling together. Use your own judgment for consistency. I used a little over a cup for each ingredient, other than the seasonings of course.

  1. Lay one sheet of eggroll wrapper on a wooden cutting board. Wood does not stick to the wrapper like a plate would.
  2. Put the filling in a rectangular shape.
  3. Fold in one edge. Fold it again.
  4. Repeat for the other side and roll to the corner.
  5. Put little egg wash (flour mixture for vegan) to seal the spring roll.

Roll all at once before cooking. That way the wrappers do not dry out.

Once all of the rolls are sealed, cook in preheated vegetable oil. Keep it on low, otherwise, it will brown fast without cooking the inside thoroughly.

You can make the sauce while each spring roll is cooking in the oil. Just mix all of the ingredients together and set aside. I like to garnish with mint and shredded carrots.

YUMMY! You’re done!! Serve with lettuce, cucumbers, bean sprouts, mint, and carrots over vermicelli noodles.