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!
- 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
- First, thaw the spring roll wrappers in the fridge. I use the Spring Home brand, but you can use whatever brand you like.
- 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.
- While the noodles are soaking, re-hydrate the mushrooms with warm water, drain, and chopped finely.
- Last, shred the carrots and cabbage. I find that by using a grater cuts down on the prep time.
SPRING ROLL FILLING
- 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.
- Next, combine all the ingredients and mix well to assimilate.
- Now, spoon a small amount of the mixture onto a plate and microwave for 60 seconds or until cooked.
- Taste it. Adjust the seasonings to your liking. Now the filling is ready to use!
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!
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8 EASY STEPS TO WRAPPING YOUR 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.
- 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.
- Carefully remove the spring rolls from the hot oil onto a plate lined with a paper towel to absorb the excess oil.
- 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 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!