A chef's atlas

Whilst in Halong bay we were taught how to make fried spring rolls, Vietnamese-style. Unlike the typical grease laden spring rolls you buy from a Chinese takeaway, these are briefly deep fried and packed with vegetable, noodles and pork (unless vegetarian), similar to another street food speciality called Banh Ghoi.
The filling can vary, with meats, fish, shellfish or herbs being added. But we were told, not to use beef.

Even though these are fried spring rolls, similar fresh spring rolls can be made and enjoyed as a starter, snack or accompaniment to a meal. However if making fresh spring rolls, make sure that the meat is cooked, as in fried spring rolls the ingredients are cooked later on.

Ingredients
Carrot, finely diced
Vermicelli noodles, diced
Onion, finely diced
Spring onion, finely diced
Egg
Minced pork
Rice paper

Dipping sauce
1tbsp fish sauce
1 tbsp water
1 tsp sugar
1…

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3 Comments on “Northern Vietnam fried spring rolls

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