I love the fresh Vietnamese rolls, but the fried ones are equally delish. These are stuffed with a delicious Chicken and Shrimp mixture with bean noodles and then encased in rice paper, tightly rolled and then deep fried.
I love the texture of these rolls, they are gluten free and I also include how to air fry them in the video.
Vietnamese Fried Spring Rolls
Ingredients
- 75 gms Bean Noodles
- 250 gms Shrimp
- 250 gms ground Chicken
- 1/2 cup finely minced Shallots
- 2 tbsp minced Garlic
- 1 tbsp of minced Thai red Chilli
- 1 tsp Sugar
- 1 tsp Salt
- 1 beaten Egg
- 3 tbsps Fish sauce
- 1 tsp white Pepper
- 18 Rice Paper sheets 22 cms approx
Instructions
- Soak the bean noodles in hot water for 5 or more minutes till they soften
- Drain the noodles and cut to 2 inch lengths using a scissor
- Shell and devein the shrimp and cut into small pieces
- Add the drained noodles to a bowl
- Add the chicken, shrimp, shallots, garlic, red chilli, sugar, salt, egg, fish sauce and white pepper and mix well
- Prepare to roll the rice paper, set a wide bowl with warm water to soak the wrapper, set a teal towel down and have an extra one handy.
- Also lay down some parchment paper
- Soak the paper and when supple, remove and lay down on the tea towel
- Dry the other side with the spare tea towel
- Take a heaped tablespoon of the filling and place at the top of the wrapper
- Roll, massage the filling into a cylindrical shape, fold the sides over and roll to seal
- Lay on kitchen towel
- When you remove one sheet from the water put another one in so you keep the process running
- Lay all the rolls on the parchment paper and make sure they don’t touch or they will stick together
- Allow these rolls to air dry for about 20 mins
- Heat oil and add the spring rolls and cook for 5 – 7 mins turning in between and then drain
- Alternatively reheat your air fryer and insert the rolls and cook for about 8-10 mins and shake in between
