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.

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

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

View original post 123 more words

3 Comments on “Northern Vietnam fried spring rolls

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: