Spring Rolls


Spring Rolls

Spring Rolls

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  • rice vermicelli (fine rice noodles) 50g
  • canola oil 15 mL
  • 1 clove garlic, crushed
  • chopped fresh red chilies 5 mL
  • 2 green onions, chopped
  • 1 carrots, grated
  • chopped fresh cilantro (coriander) or dried 30 mL
  • fish sauce 5 mL
  • cooked shrimp, chopped 100g
  • 30 spring roll pastry sheets
  • cornstarch 15 mL
  • water 30 mL
  • canola oil for deep frying
  • Vietnamese Dipping Sauce
  • 2 garlic cloves, minced
  • chili paste 5 mL
  • dry crumbled chili flakes 2 mL
  • fish sauce 1 mL
  • lime juice 30 mL
  • warm water 150 mL
  • granulated sugar 60 mL
  • grated carrot 45 mL

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  1. In heatproof bowl, cover vermicelli with warm water, stand 10 minutes; drain well.
  2. Heat canola oil in frying pan; add pork, garlic, and chilies, cook, stirring, until pork is browned. Add onion, carrot, cilantro, fish sauce, shrimp and vermicelli. Cook, stirring until heated through; cool.
  3. Place (15 mL) of mixture on corner of each spring roll pastry sheet and brush edges with blended cornstarch and water. Fold left and right corners inwards, then bottom corner inwards. Roll pastry sheet to enclose filling. Just before serving, deep fry rolls in canola oil until well browned; drain on paper towel. Serve hot spring rolls with Vietnamese dipping sauce, lettuce & cucumber wedge.
  4. To prepare sauce: combine garlic, chili paste, chili flakes, fish sauce, lime juice, water. Add sugar and stir until dissolved. Add grated carrot.




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