Vietnamese spring rolls

Vietnamese Spring Rolls

Easy to make spring rolls packed with vegetables, meat and noodles. I recommend frying them in a frying pan with sunflower oil and not frying them in your deep fryer, if the dough would crack open a bit, the filling will go into your deep fryer.

What do you need?

• 50 gr (1,76 oz) rice noodles vermicelli
• 15 rice paper sheets
• 150 gr (5,3 oz) minced meat
• 100 gr (3,5 oz) scampi, sliced
• 2 spring onions, sliced
• 40 gr (1,4 oz) grated carrots
• 60 gr (2,1 oz) soy sprouts
• 1 egg
• 1 tablespoon of hoisin sauce
• Sunflower oil for frying

How to make it?

Prepare the rice noodles as described on the package. Then finely chop them in a bowl.

Add the other ingredients to the rice noodles, except for the sunflower oil and rice paper.

Mix the ingredients together, using your hands, this is the easiest.

Soak the rice paper in water and when it is soft, put it on a plate. Spoon 1 to 2 tablespoons of the filling onto the rice paper. Place the filling in the middle at the top edge.

Fold the sides together so the filling is closed in, then roll it up.

Repeat the steps until the filling is all used.

Heat sunflower oil in a pan over medium heat and fry the spring rolls in it for 5 minutes, flip them and fry for another 5 minutes.

Serve with sweet chili sauce.

Bon Appetit!

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