- 1 or 2 packs rice cakes
- Water for rice cakes.
- Filling
- Sauce
- Peanut oil
Water for Rice Cakes
- 4 cups [1 L] boiling water
- 2 tea bags
- 2 teaspoons [10 g] sugar
- 1 teaspoon [5 mL] vinegar
Filling
- 3/4 ounce [21 g] dried scented mushrooms [soaked into lukewarm water for 30 minutes and then rinsed]
- 3/4 ounce [21 g] dried black mushrooms [soaked into lukewarm water for 30 minutes and then rinsed]
- 7 cloves garlic
- 1 1/2 ounces [42.5 g] onion, diced
- 8 3/4 ounces [248 g] carrot, diced
- 10 1/2 ounces [298 g] extra lean ground pork [very important so that rolls will not 'open-up' while frying].
- 7 ounces [198 g] crabmeat or shrimps
- 3/4 ounce [21 g] translucent vermicelli
- 1 egg
- 1/4 teaspoon [1 mL] m.s.g. [optional]
- 1 teaspoon [5 mL] salt
- 1/4 teaspoon [1 mL] pepper
Sauce
- 2 small grated carrots
- 2 cloves garlic, crushed
- 4 tablespooons [60 mL] fish sauce
- 8 tablespoons [120 mL] water
- 6 tablespoons [90 g] sugar
- 2 tablespoons [30 mL] brown sugar
- 2 tablespoons [30 mL] vinegar or lemon juice
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Spring Rolls
- Prepare water for rice cakes.
- Into a food processor, very finely chop together filling soaked and rinsed scented and black mushrooms, garlic cloves, diced onion and carrots.
- Add ground pork, crabmeat or shrimps, vermicelli, egg, m.s.g. [if using], salt and pepper; pulse on/off for a few seconds, to well mix together all filling ingredients.
- To humidify rice cakes, arrange rice cakes side-by-side into a shallow pan; pour prepared water over rice cakes.
- Soak rice cakes into prepared water for 2 to 3 seconds; set aside until tender enough to roll.
- To roll, fold a little of two sides of each rice cake on itself, fill with 1 tablespoon [15 mL] filling, fold each side over filling and roll, as tightly as possible.
- Fry rolls into hot peanut oil.
- Serve along with sauce, filtered or not.
Water for Rice Cakes
- Mix together boiling water, tea bags, sugar and vinegar.
- Let stand for a few minutes.
Sauce
- Mix together grated carrots, crushed garlic, fish sauce, water, sugar, brown sugar and vinegar or lemon juice.
- In restaurants, this sauce is filtered before serving, but Vietnamese people do not filter this sauce.
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