Ingredients for fried spring rolls
300 grams of lean pork shoulder
100 grams of vermicelli
3 eggs
1 package of spring roll wrappers
1 bowl of bean sprouts
1 onion
1/2 carrot
15 grams of wood ear mushrooms
50 grams of garlic
50 grams of chili peppers
A handful of cilantro
2 teaspoons of lime juice
50 ml of fish sauce
A pinch of common spices: sugar, seasoning powder, ground pepper
Instructions for making fried spring rolls
Step 1: Prepare the ingredients and make the filling
Wash the pork thoroughly and mince it.
Rinse the bean sprouts, then drain the water.
Peel and wash the carrot and onion, then julienne them. Chop the cilantro.
Soak the wood ear mushrooms in warm water for 15 minutes until soft, then rinse and mince them.
Quickly blanch the vermicelli in boiling water until softened, then cut it into small pieces with scissors.
After preparing all the ingredients, put them into a large bowl, then add the 2 egg yolks, 2 teaspoons of sugar, 1 teaspoon of seasoning powder, and 1 teaspoon of ground pepper. Mix well. Adjust the seasoning to your liking. Marinate for 15 minutes to allow the filling to absorb the flavors.
Step 2: Roll the spring rolls
Place one spring roll wrapper on a cutting board, then dampen it with a wet cloth to make it soft and easy to roll. Place half of another wrapper in the center to prevent tearing.
Use a spoon to scoop about 3 fingers’ worth of filling onto the edge of the wrapper. Roll it tightly with your hands, then fold in the two ends. Continue rolling until you reach the end of the wrapper.
After rolling the last edge, apply some egg white to seal it. Then shape the roll into a round shape. Repeat the process until all the filling is used.
Step 3: Fry the spring rolls
Heat a pan over high heat. Once the pan is hot, add enough oil to submerge the spring rolls.
Pro tip: Use a deep pan to save cooking oil while ensuring that the spring rolls are evenly golden and crispy. Wait for the oil to sizzle, then add the spring rolls and reduce the heat. Fry for about 3 minutes, then flip them and fry for another 3 minutes.
When the spring rolls are evenly golden on all sides, use chopsticks to remove them from the oil and drain the excess oil. At this point, you can refrigerate them for later consumption.
Pro tip: Before serving, you can air-fry the spring rolls at 200°C for 6 minutes if frying immediately after the previous step. If you take them out from the refrigerator, air-fry them for 7 minutes.
Once the spring rolls are evenly cooked on both sides, serve them on a plate with a delicious dipping sauce.
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