Vietnamese Imperial Rolls Recipe
2 cups of water (warm)
1/4 cup of Sugar
16 pcs. (8-inch round) dried wrappers (rice paper)
Peanut oil to deep fry
Leaves of lettuce
Leaves of mint (fresh)
Leaves of Cilantro
For the filling:
1 lb. butt of pork, ground
A cup of tailed sprouts (bean)
3 tbsps. dried mushrooms (small tree ear)
A cup of grated carrots
2 ozs. noodles (bean thread)
1/2 tsp. Pepper
4 minced fine cloves of Garlic
1 tbsp. Fish sauce
4 minced Shallots
For the sauce:
1 tbsp. carrots, grated fine
3 tbsps. Fish sauce
A clove of Garlic, pushed into a press for garlic
3 tbsps. Water
1/2 tbsp. Sugar
1 seeded & minced fine dried or Fresh chile (red)
4 tbsps. juice from limes (fresh)
Noodles & tree ear mushrooms should be soaked into 2 bowls with water (warm) just until they are pliant and softened (6 mins.) Mushrooms should then be rinsed and drained.
Take off and throw away the hard centers if there are any. Chop them up roughly then set them aside.
Noodles should be drained then chopped up coarsely in 2-inch lengths then set this aside as well.
In another bowl, combine pork, pepper, fish sauce, shallots and garlic then add in bean sprouts, carrots, noodles & tree ears then blend everything together using hands.
To make the Nuoc Cham Dipping Sauce: Onto a container, combine together water, chile, fish sauce, lime juices, sugar and garlic then allow it to stand in room temp. for about 10 mins. and if ready for use then it should be strained onto a little bowl then add in carrots.
This recipe makes around half a cup.
Assembling the spring rolls: Blend together sugar & water (warm) onto a shallow wide pan (like a pan for cakes).
Soak a wrapper into the sugary mixture for 1 sec. then put it on a wrung-out, wet kitchen towel or onto a counter and allow it to stand until wrapper softens and becomes wrinkled for 1 min. or longer.
Use your own hands to make 3 tbsps. of ground pork filling in a compact and tight log that is about an inch in its diameter & 4-5 inches long.
Next, put the logs on bottom 3rd of each wrapper & roll its bottom edges up over log and roll it over filling 1 more time. Be sure that wrappers are tightly wrapped around filling.
Then, fold outside edges of wrapper inwards to include ends then roll it up for it to be sealed. If there is a torn part, just put a softened paper piece to close it up.
Put rolls with their seam sides facing down onto a slightly greased sheet for baking then cover them using damp towels and make more rolls.
In frying them: Put 2 inches oil onto a deep-fat fryer or wok and heat the oil to around 325′ F then add in a couple of rolls 1at a time.
Don’t overcrowd them. Rolls should be fried for around 10 secs. then increase the heat temp. to around high at 375′ F.
Fry the rolls up until they turn golden and brown (6-8 mins.) and place them on paper towels for the oil to be drained off
