Homemade Spring Rolls
Michał GotujeCrispy homemade spring rolls with juicy ground meat filling, vegetables, vermicelli noodles, and wood ear mushrooms. They taste just like from an Asian food stand, but you make them yourself at home.
Ingredients
Filling
- ground beef and pork, or pork and chicken500 g
- leekzielona część
- onion½
- napa cabbage (tough parts removed)zielona część z 1/2
- carrot1
- garlic2 ząbki
- fresh gingerduży kawałek wielkości kciuka
- vermicelli noodles100 g
- wood ear mushrooms (pre-soaked and chopped)
- soy sauce2 łyżki
- fish sauce2 łyżki
- ketchup1 łyżka
- salt1 płaska łyżeczka
- white pepper1 łyżeczka
Also needed
- rice paper
- oil for frying
Nutrition facts* / 30 servings
of which sugars 0.1 g
* Approximate values, calculated from 3 of 16 recipe ingredients.
Instructions
- 1
Prepare the vermicelli noodles according to the package instructions, drain and chop finely.
- 2
Soak the wood ear mushrooms, squeeze out the excess water and chop finely.
- 3
Finely chop the leek, onion, napa cabbage, carrot, garlic, and ginger.
- 4
In a pan, sauté the vegetables together with the vermicelli noodles and wood ear mushrooms. Don't add the meat at this stage yet.
- 5
Set the sautéed filling aside to cool.
- 6
Once the filling has cooled, add the ground meat, soy sauce, fish sauce, ketchup, salt, and white pepper.
- 7
Mix everything thoroughly until the ingredients come together well.
- 8
Briefly soak the rice paper in water until it softens.
- 9
Place a portion of filling in the center of the rice paper and roll it up tightly, folding the sides in first.
- 10
Fry the spring rolls in hot oil over medium heat until golden and crispy on the outside, and the meat is well cooked through inside.
- 11
After frying, transfer the spring rolls onto paper towels to drain off excess fat.
Tip
The filling must cool down before adding the meat. This way the meat won't start cooking before rolling, and the spring rolls will have a better structure and a juicier center.
Common mistake
The most common mistake is adding the meat to a still-hot filling, or soaking the rice paper too long. The paper should only soften, not fall apart in your hands.
Serving suggestion
Serve with sweet and sour sauce, chili sauce, or soy sauce. They taste best right after frying, while still hot and crispy.
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