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five spring rolls with dipping sauce

Lao Style Fried Spring Rolls

Posted on May 30, 2019May 30, 2019 by Laddie

Have you noticed that it’s extremely difficult to find freshly made fried spring rolls? Most of the ones I’ve tried are pretty much disgusting! 

Commercialized egg rolls and spring rolls are pre-made and pre-cooked. Doesn’t sound very appetizing, right?! Egg rolls are made with a thick, chewy egg wrapper filled primarily with cabbage which contributes to it’s unappetizing bland flavor.

The filling inside my fried spring rolls are packed with minced pork, vermicelli noodles, carrots, cabbage, mushrooms (yummy), an egg, and other Asian flavors to compliment the rich pork. It tastes so good that you won’t look at that combo meal egg roll/spring roll the same way again!

In Lao cuisine, fried spring rolls are very versatile. You can eat them by themselves (my boys love them this way), eat them with sticky rice, toss them in a noodle salad, or add them to your lettuce wraps (my favorite).

Today, I’ll be making my Lao style fried spring rolls. Come on, let’s get started!

INGREDIENTS

    • 1 lb. ground pork
    • 2 bundles vermicelli noodles
    • 1 cup shredded carrots
    • 1 cup shredded cabbage
    • 2 eggs
    • 1/2 cup dry wood ear mushrooms, re-hydrated and finely chopped
    • 1/3 cup oyster sauce
    • 3 teaspoons fish sauce
    • 1 teaspoon ground white pepper
    • 1 teaspoon of sea salt 
    • Pinch of sugar
    • 1 (12 oz) package spring roll pastry (wrappers)
    • Vegetable oil for frying

PREPARATION

  1. First, thaw the spring roll wrappers in the fridge. I use the Spring Home brand, but you can use whatever brand you like. 
  2. Second, soak 2 bundles of vermicelli noodles (about 10 minutes) in warm water, drain, and cut into smaller strands. My favorite brand of vermicelli noodles is the one with the pink netting. 
  3. While the noodles are soaking, re-hydrate the mushrooms with warm water, drain, and chopped finely.
  4. Last, shred the carrots and cabbage. I find that by using a grater cuts down on the prep time.  
spring roll wrappers
vermicilli noodles in pink netting
vermicelli noodles cut into smaller strands on white plate

SPRING ROLL FILLING

  1. In a large bowl, begin adding each ingredient: vermicelli noodles, mushrooms, carrots, cabbage, oyster sauce, fish sauce, ground white pepper, salt, and pinch of sugar. Crack one egg into the bowl as well.
  2. Next, combine all the ingredients and mix well to assimilate.
  3. Now, spoon a small amount of the mixture onto a plate and microwave for 60 seconds or until cooked.
  4. Taste it. Adjust the seasonings to your liking. Now the filling is ready to use! 
carrots cabbage pork mushrooms vermicelli noodles eggs in a bowl
combine spring rolls ingredients in stainless steel bowl

WRAPPING

Peel one pastry sheet at a time. Cover the remaining sheets with a damp paper towel to keep them from drying out. Let’s get wrapping!

thawed spring roll wrappers ready to use

Note: Please check your local Asian markets or the international aisle of your local grocery retailers for any items mentioned above. The links are provided for you as well.

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8 EASY STEPS TO WRAPPING YOUR SPRING ROLLS

one sheet of spring roll pastry
STEP 1
spring roll filling in pastry wrapper
STEP 2
wrapping spring rolls pastry
STEP 3
spring roll filling wrapping pastry sheet
STEP 4
wrapping spring rolls filling pastry
STEP 5
PORK FILLING IN SPRING ROLL WRAPPER
STEP 6
USING EGG YOLK TO SEAL THE SPRING ROLL WRAPPERS
STEP 7
FINISHED SPRING ROLL WRAPPER
STEP 8

Viola! a pyramid of wrapped spring rolls

All done. You should have roughly 25 spring rolls give or take. 

If you are not frying them right away, you can freeze them and store in a freezer bag for up to 3 months. And when you are craving spring rolls, you effortlessly walk to your freezer, place them in fridge to thaw, and fry them.

FRYING

  1. Fill a heavy bottom pot with 2 cups of vegetable oil. Heat to 350 degrees or MED HIGH if you have a gas burner. Fry 4-5 spring rolls at a time. After about 6 minutes, check to see if the spring rolls are golden brown and the filling inside is cooked through. 
  2. Carefully remove the spring rolls from the hot oil onto a plate lined with a paper towel to absorb the excess oil.
  3. Allow the spring rolls to cool for about 5 minutes. Serve with Maesri spring rolls sauce (my husband’s favorite) or your favorite sweetened chili sauce. 
fried spring rolls

Fried spring rolls are great to make in batches for birthday parties, a gathering, weddings, a dinner party, or to brighten your mood. It’s simply delicious! Why not give it a try? 

Let me know if you have any questions. Enjoy! 

xo,

Laddie

 

 

 

 

6 thoughts on “Lao Style Fried Spring Rolls”

  1. Sharon says:
    June 6, 2019 at 10:12 AM

    These look amazing. Perhaps a bit above my skill set, but thank you for sharing your recipe. I LOVE your blog!

    Reply
    1. Laddie says:
      June 6, 2019 at 10:21 AM

      Thank so much Sharon! It means a lot to me. Thanks for encouraging me too! I’m still learning 🙂

      Reply
  2. Kelly says:
    May 30, 2019 at 1:18 PM

    OMGoodness these are my favorite! 😍
    I still won’t be able to make them as good as you and your mom, though.

    Reply
    1. Laddie says:
      May 30, 2019 at 11:45 PM

      You’re sweet. You can do it! I believe in you.
      But I promise to make you some when I come visit 😉

      Reply
  3. Jeff says:
    May 30, 2019 at 12:51 PM

    Mouth watering

    Reply
    1. Laddie says:
      May 30, 2019 at 11:46 PM

      Thank you!

      Reply

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Hi! I’m Laddie. Thanks for stopping by my little corner of the internet. Here, you’ll find some of my favorite recipes, DIY projects I have undertaken, homeschooling adventures, and backyard gardening projects. I hope you’ll find my page to be fun and, occasionally, a helpful experience. Grab a cup of coffee and share some time with me.

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