Vietnamese spring rolls
Stuffed with prawns, crabmeat and scallops, these crispy spring rolls come with a hot and savoury sauce for dipping
- Serves: 12 persons
- 165g raw king prawns, shelled, de-veined, patted dry and coarsely chopped
- 150g tin frozen or fresh crabmeat, as much moisture squeezed out as possible
- 80g scallops, patted dry and roughly chopped (optional)
- 125g parsnips, cut into thin matchsticks
- 120g carrots, cut into thin matchsticks
- 75g bean sprouts
- 25g glass noodles, soaked in cold water for 10 minutes, drained and trimmed to 3cm
- ½tbsp maple syrup
- ½tsp mushroom or chicken seasoning
- 2spring onions, thinly sliced
- 2cloves garlic, finely chopped
- (about 22cm) 12 sheets spring roll rice paper
- 1litre sunflower or vegetable oil
- 1lettuce, leaves separated
- coriander, Vietnamese coriander, mint and perilla
- 2bird’s-eye chillies, finely chopped
- 2cloves garlic, crushed
- 3tbsp caster sugar
- 3tbsp white wine vinegar
- 4tbsp fish sauce
Step 1To make the dipping sauce, mix together all of the ingredients with 80ml of water.
Step 2Combine all of the filling ingredients, except for the rice paper and oil, with a pinch of ground black pepper and a couple of pinches of sea salt in large bowl.
Step 3Prepare a tray of warm water and dip a piece of rice paper in it for a second to moisten, then put it on a clean chopping board. Spoon 2 tbsp of the filling into the middle at the bottom. Wait a minute for the paper to soften. Fold in the two sides, then fold up the bottom flap. Using your fingers to secure the roll, push forward and tuck in as you roll towards the top of the paper, making sure it’s tight. Repeat with the remaining rice paper and filling.
Step 4Put a pan or wok of oil over a medium-high heat until it reaches about 160C or until a cube of bread browns in 45 seconds. Deep-fry the rolls for 4-5 minutes, in batches if necessary, until golden brown, leaving space between the rolls so they don’t stick together. Serve with the lettuce, herbs (wrapped around the spring roll) and dipping sauce.