The Netherlands was first introduced to the Vietnamese cuisine through the so-called Vietnamese fried spring rolls. They are delicious but not ‘really’ Vietnamese. The ‘real’ Vietnamese fried spring rolls are made with rice paper. View the article This is not a spring roll for the story behind the Vietnamese spring rolls which we know from the mobile stalls and markets in the Netherlands.
Real or not, I find them delicious. Deep fried Vietnamese spring rolls do well with young and old. Spring rolls can be eaten as snack, but are also very tasty with vermicelli, fresh herbs and pickled carrot.
Ingredients Vietnamese spring rolls
- 1 package spring roll sheets ( 215 x 215 mm ), defrosted
- 1 kilo pork, minced in food processor
- ½ kilo carrots, julienned
- 6 onions, chopped
- a bundle of cellophane vermicelli of approximately 100 grams, soaked
- 2 tsp salt
- 4 tsp sugar
- ground black pepper
- 1 beaten egg, to glue the spring roll wrappers
- oil in a pan or deep fryer
Spring roll sauce | Nuoc cham cha gio
- ½ onion, finely chopped
- 1 garlic clove, crushed
- hot water
- cornstarch, thickness of sauce to taste
- sambal oelek
- For the cause, heat the oil in a sauce pan and add the onion and garlic. Put in the ketchup, water, sugar and cornstarch and stir well. Remove the pan from the heat and add the desired amount of sambal oelek.
- Mix in a large bowl the minced pork, carrots, onions and cellophane vermicelli well. Add the sugar, salt and pepper and stir the meat mixture well.
- Wrap some meat mixture in a spring roll sheet and roll to the desired thickness and length. Glue with the beaten egg. The spring rolls can be kept in the freezer.
- To fry the spring rolls you can use oil in a pan or a deep fryer. Fry until golden brown.